Snickerdoodles
Snickerdoodles are a delicious and easy cookie, perfect to make with the kids, and always a family favorite! They're buttery, chewy, and the perfect blend of sweet and spice.
Print Recipe
Ingredients
- 1 Cup butter 2 full sticks
- 1 Cup granulated white sugar
- 2/3 Cup Dark Brown Sugar
- 2 Large Eggs
- 1 teaspoon vanilla extract
- 3 Cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- Cinnamon-Sugar
- 1/4 Cup Granulated White Sugar
- 2 teaspoons ground cinnamon
Instructions
- In a large mixing bowl; cream the butter until fluffy; add in the sugars and cream together.
- Add in the eggs and vanilla; scrape the sides and bottom and then cream together
- In an another large bowl; combine the flour, salt, baking soda, and cream of tartar
- Add the flour mixture to the butter/sugar mixture 1 cup at a time - blending thoroughly between each addition.
- Cover the bowl and chill in the refrigerator for 30 minutes to 2 hours
- Pre-heat the oven to 300°F
- Mix together the Cinnamon-Sugar mixture in a bowl and set aside
- Line a baking sheet with parchment paper
- Pinch a bit of cookie dough between your fingers and roll into a 1/4" to 1/2" ball, roll this in the cinnamon sugar mixture and place on the baking sheet.
- Repeat this process - placing the dough about 1' to 1 1/2" apart on the baking sheet
- Bake for 12 to 13 minutes
- Cool on the baking sheet for 5 minutes; then remove to a cooling rack to cool completely
- Store in a sealed container for up to a week (insert laugh here.. as if they'll last that long)
Notes
Don't forget to take into account the 30 minutes to 1 hour chill time.
Servings: 3 to 4 dozen