Snickerdoodle Cookies Recipe

[Serene]

Have a good snack

Ingredients:​

• 1 cup (2 sticks) unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For Rolling:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:​

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugar:
   • In a large bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy, using a hand mixer or stand mixer.
3. Add Eggs and Vanilla:
   • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
6. Prepare Cinnamon-Sugar Coating:
   • In a small bowl, mix together the remaining 1/4 cup of granulated sugar and the ground cinnamon.
7. Shape Cookies:
   • Scoop out about 1 to 1.5 tablespoons of dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until coated evenly.
8. Place on Baking Sheets:
   • Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake:
   • Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and just beginning to brown. The centers will look slightly underbaked.
10. Cool:
    • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
11. Enjoy:
    • Once cooled, serve and enjoy these delicious, homemade Snickerdoodle cookies!

Notes:​

• Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
• Variations: Some recipes use a combination of cinnamon and nutmeg in the cinnamon-sugar coating for added flavor. Feel free to adjust according to your preference.

These Snickerdoodle cookies are perfect for any occasion, and their cinnamon-sugar coating makes them irresistible to both kids and adults alike!

 

[Ui Ui]

Those Snickerdoodle cookies sound bomb! Thanks for sharing the recipe, I'll definitely give it a go!

 

[jannababe]

Just tried this Snickerdoodle cookies recipe and OMG, they're amazing! The perfect blend of cinnamon and sugar, and they're so soft and chewy. Can't wait to try making these myself. Thanks for sharing!

 

[EvanSeeker]

These snickerdoodle cookies look absolutely irresistible! I’m all about that cinnamon-sugar goodness. Can’t wait to bake a batch and enjoy these sweet treats!

 

[Stark]

Have a good snack
View attachment 4605

Ingredients:​

• 1 cup (2 sticks) unsalted butter, softened
• 1 and 1/2 cups granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 and 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For Rolling:

• 1/4 cup granulated sugar
• 1 tablespoon ground cinnamon

Instructions:​

1. Preheat Oven:
   • Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
2. Cream Butter and Sugar:
   • In a large bowl, cream together the softened butter and 1 and 1/2 cups of granulated sugar until light and fluffy, using a hand mixer or stand mixer.
3. Add Eggs and Vanilla:
   • Add the eggs one at a time, mixing well after each addition. Then, mix in the vanilla extract until well combined.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Combine Wet and Dry Mixtures:
   • Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. The dough will be soft and slightly sticky.
6. Prepare Cinnamon-Sugar Coating:
   • In a small bowl, mix together the remaining 1/4 cup of granulated sugar and the ground cinnamon.
7. Shape Cookies:
   • Scoop out about 1 to 1.5 tablespoons of dough and roll it into balls. Roll each ball in the cinnamon-sugar mixture until coated evenly.
8. Place on Baking Sheets:
   • Arrange the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
9. Bake:
   • Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and just beginning to brown. The centers will look slightly underbaked.
10. Cool:
    • Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to wire racks to cool completely.
11. Enjoy:
    • Once cooled, serve and enjoy these delicious, homemade Snickerdoodle cookies!

Notes:​

• Storage: Store leftover cookies in an airtight container at room temperature for up to 5 days.
• Variations: Some recipes use a combination of cinnamon and nutmeg in the cinnamon-sugar coating for added flavor. Feel free to adjust according to your preference.

These Snickerdoodle cookies are perfect for any occasion, and their cinnamon-sugar coating makes them irresistible to both kids and adults alike!

Snickerdoodles are my all-time favorite! This recipe looks perfect—can’t wait to bake a batch. Thanks for sharing!