Snickerdoodle Cookies
Total Time
30 mins
Prep Time
20 mins
Cook Time
8 mins
Rating
4.66 out of 5 stars
(103)
Ingredients
36 cookies
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
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Preparation
Step 1
Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside.
Step 2
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
Step 3
In the bowl of a stand mixer, beat the butter and sugar together until light and creamy, about 2 minutes. Scrape down the sides of the bowl with a spatula, if necessary.
Step 4
Add the eggs and vanilla extract and beat until combined.
Step 5
Turn the mixer off and add all of the dry ingredients. Mix on low until just combined. Don’t over mix.
Step 6
Roll the cookie dough into balls, about 2 tablespoons of dough per cookie.
Step 7
In a small bowl, combine the sugar and cinnamon. Roll all of the cookies into the cinnamon sugar mixture, making sure each cookie ball is generously coated.
Step 8
Place the cookie dough balls onto the prepared baking sheet, about 2 inches apart. Bake for 8 to 10 minutes or until cookies are set around the edges but still soft in the center. Don’t over bake. The cookies will set up after they cool.
Step 9
Remove the baking sheet from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Transfer to a wire cooling rack and cool completely. Continue baking the rest of the cookies.
Step 10
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Chef's notes
Store cooled cookies in an airtight container on the counter for up to three days. If you want to keep the cookies super soft, put a piece of bread in the container. The bread will get rock hard, but the cookies will stay soft.
You can freeze baked snickerdoodles. Place cooled snickerdoodles in a freezer bag or container and freeze for up to two months.
If you want to freeze the cookie dough, roll into balls and place on a baking sheet. Freeze for 30 minutes or until hard. Place the balls in a freezer container or freezer bag and freeze for up to two months. When ready to bake, preheat the oven and roll the balls in the cinnamon sugar mixture. You don’t have to defrost, just add a few minutes to the baking time.
