Snickerdoodle Cookie Recipe

Golden crispy edges with a soft center equals the perfect result of a cookie…well at least in my eyes. With this Snickerdoodle, you will experience the traditional cinnamon sugar flavor with the slightest tang. This cookie is perfect if you have a sweet tooth and want something quick and easy, as you can find most of these ingredients as staples in your pantry, and no chill is required.

What will you need?

• Electric Hand Mixer or Stand Mixer

• Measuring cups and spoons

• Cookie Sheet(s)

• Parchment Paper

• Unsalted Butter (I prefer to use European style cultured butter)

• Light Brown Sugar

• Granulated Sugar

• Large eggs

• Vanilla Extract

• All-Purpose Flour

• Cream of Tartar

• Baking Soda

• Kosher Salt

• Cinnamon

STEPS

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Unsalted Butter, Granulated Sugar, & Light Brown Sugar before mixing.

Unsalted Butter, Granulated Sugar, & Light Brown Sugar after mixing.

Mixed butter and sugars with eggs and Vanilla Extract

Wet ingredients + Dry Ingredients mixed together.

Dough rolled in to 2 Tbsp/Med cookie scoop balls.

Dough rolled in cinnamon sugar mixture. At this point, if dough feels not as firm as when you started, place in fridge for 15 mins before baking.

RECIPE

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Snickerdoodle Cookies

Yield: 20 ¼x ½x 1x 2x 3x 4x 5x 6x 7x 8x 9x 10x

Author: Tracy Gerow

Prep time: 15 MinCook time: 11 MinTotal time: 26 Min

Enjoy the simplicity of the classic Snickerdoodle Cookie.

Ingredients US Metric

Cookie Dough

• 2 Sticks Cold Unsalted Butter
• 1/2 cup Granulated Sugar
• 3/4 cup Light Brown Sugar
• 2 Eggs
• 1 1/2 tsp Vanilla Extract
• 2 1/4 cups All-Purpose Flour
• 1 tsp Cream of Tartar
• 1/2 tsp Baking Soda
• 1/2 tsp Kosher Salt

Cinnamon Sugar Coating

• 1 Tbsp Cinnamon
• 1/3 cup Granulated Sugar

Instructions

1. Preheat oven to 350
2. Cut cold butter into cubes and place into a large mixing bowl. Pour sugars into same bowl and cream together for 2 mins using an electric hand mixer or stand mixer. Mixture will be lumpy due to butter being cold.
3. Add eggs and vanilla extract and mix thoroughly. Mixture should be somewhat smooth at this point.
4. In a medium-sized bowl, mix your dry ingredients together: flour, cream of tartar, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mix for approximately 1 min then mix the rest by hand to ensure you do not over-mix your dough.
5. In a small bowl combine the cinnamon and granulated sugar for the cinnamon sugar coating.
6. Using a 2 Tbsp/medium cookie scoop, portion your dough into rolled balls. Roll each dough ball into the cinnamon sugar mixture until covered.
7. Transfer onto a cookie sheet spacing 2 inches apart and place in oven for 10-13 mins or until edges are slightly golden and the middle is still under-baked. Allow cookies to air bake for 5-10 mins after taking them out of the oven.
8. TIP: Place dough balls into fridge for approx. 15 mins to get the dough balls cold again from handling them.

Notes

• Store cookies in an airtight container for up to a week.

• Store dough balls in the freezer for up to 1 month (Perfect for a quick snack!).

• No chill is required before baking, but if the dough feels warm or too soft after rolling in cinnamon sugar, then pop them in the fridge for 15 mins to chill before baking.

Nutrition Facts

Calories

204.19

Fat

9.77 g

Sat. Fat

5.96 g

Carbs

27.6 g

Fiber

0.59 g

Net carbs

27.02 g

Sugar

16.44 g

Protein

2.13 g

Sodium

99.91 mg

Cholesterol

40.66 mg

Calories are an estimate, based on the ingredients used and servings of the baked good.

www.tracynichole.com/blog/2023/12/12/snickerdoodle-cookie-recipe

All rights reserved for Tracy Gerow

Snickerdoodle, Cinnamon Sugar, Cookies

Dessert

American

Created using The Recipes Generator