Easy Snickerdoodles
- PREP 45min
- COOK 10min
- TOTAL 55min
We love these soft and chewy snickerdoodle cookies rolled in an irresistible cinnamon sugar. Every time we make a batch, we fall in love again. Chilling the dough for 30 minutes helps keep the cookies from spreading too much in the oven. You can keep the dough in the fridge for up to 3 days and in the freezer for up to 3 months.
You Will Need
For the Snickerdoodles
2 ½ cups (325g) all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon fine sea salt
1 cup (226g) unsalted butter at room temperature, see tips for salted
1 ½ cups (300g) granulated sugar
1/2 teaspoon vanilla extract
2 large eggs at room temperature
For Cinnamon Sugar
1/4 cup (50g) granulated sugar
1 ½ tablespoons ground cinnamon
Directions
Make Cookie Dough
Sift or whisk flour, cream of tartar, baking soda, and salt together, then set aside.
In a large bowl, using a handheld mixer at medium speed beat the butter, sugar, and vanilla together until light and fluffy for 3 to 4 minutes. (Or, use a stand mixer fitted with the paddle attachment).
Reduce the speed to low, then add the eggs one at a time, beating well after each addition.
Scrape the sides and bottom of the bowl then add the flour mixture in three parts, mixing until it just disappears.
Wrap with plastic wrap and chill the cookie dough at least 30 minutes or up to 3 days.
Bake the Cookies
Preheat the oven to 400°F (204°C). Line two baking sheets with parchment paper or use silicon baking mats.
In a small bowl, mix the sugar and cinnamon.
Shape heaping tablespoon-sized mounds of cookie dough into balls. Roll in the cinnamon sugar mixture and place 2 inches apart onto baking sheets. (A medium cookie scoop is helpful here).
Bake the cookies until they have puffed a little and the tops look set, 8 to 10 minutes. They should be light golden.
Cool on baking sheets for 5 minutes, then transfer to a cooling rack to cool completely. (The cookies will fall a little as they cool).
Adam and Joanne's Tips
- Storing: Place baked and cooled cookies into an airtight container lined with a paper towel. Store at room temperature for up to 4 days.
- Freezing the cookie dough: Line a baking sheet with parchment paper. Scoop and roll individual dough balls, roll them into cinnamon sugar, and then place them onto the baking sheet (they can be close together). Put them in the freezer until hard, for about 30 minutes. Transfer frozen dough balls to an airtight container or plastic bag. Freeze for up to 3 months. Bake from frozen. Expect an additional 2 to 3 minutes of baking time.
- Salted butter: If you use salted butter in this recipe, omit the salt called for above.
- The nutrition facts provided below are estimates.