Snickerdoodles are one of my all time favorite kinds of cookies. They are moist and chewy, and the cinnamon-sugar coating is irresistible. It’s impossible to eat just one or two– trust me– you will find yourself sneaking back over to the cookie container for more. I used a cookie scoop (mine is from the Pampered Chef) to form the dough into uniformly sized balls, and it made the process of rolling the balls in the cinnamon and sugar mixture so easy and quick. A spoon would work just fine too though. It’s important to have the dough balls all the same size, so that they bake evenly. This is the perfect snickerdoodle recipe!
Recipe from: Brown Eyed Baker Blog
- 2¾ cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- Preheat oven to 350°F. Line baking sheets with parchment paper or a baking mat.
- Whisk together the flour, cream of tartar, baking soda and salt in a medium bowl. Set aside.
- Cream together the butter and sugar until pale and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla.
- Gradually stir in the flour mixture, beating on low speed just until the flour is blended.
- Chill the dough for at least 30 minutes.
- In the meantime, mix together the sugar and cinnamon in a small bowl.
- Scoop 1-inch balls of dough and roll in the cinnamon and sugar mixture to coat.
- Place on chilled cookie sheet about 2 inches apart and bake for 10 minutes.
- Let cookies set on baking sheet for 2-3 minutes and then remove to a cooling rack. Store cookies in an airtight container.
Yield: 4 dozen cookies