Snickerdoodles
Amazing soft and delicious snickerdoodles
Servings: 40 cookies
Calories: 112kcal
Equipment
- 1 Stand mixer or hand-held mixer with paddle attachment
- 1 Rubber spatula
- Baking tray
- Parchment paper
- Cookie cooling rack
Ingredients
- 1 cup unsalted butter, softened
- 1 cup white granulated sugar
- ½ cup light brown sugar, packed
- 2 eggs
- 2 tsp vanilla extract
- 2½ cups all-purpose flour
- 1½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp cinnamon
- ¼ tsp salt
For the topping
- ⅓ cup white granulated sugar
- 2½ tsp cinnamon
Instructions
- Preheat oven to 350 °F
- In the bowl of your stand mixer combine the butter and sugars. Beat well until light and fluffy, approximately 5 minutes.1 cup unsalted butter, softened, 1 cup white granulated sugar, ½ cup light brown sugar, packed
- Add the eggs and the vanilla extract. Beat again for 3 - 5 minutes, scraping down the sides occasionally using a rubber spatula.2 eggs, 2 tsp vanilla extract
- Meanwhile, in a medium size bowl whisk together the dry ingredients.2½ cups all-purpose flour, 1½ tsp cream of tartar, 1 tsp baking soda, ½ tsp cinnamon, ¼ tsp salt
- Add the dry ingredients to the wet ingredients and with the mixer speed set to medium, mix until just combined.
- In a small bowl combined the ingredients for the topping.⅓ cup white granulated sugar, 2½ tsp cinnamon
- Using a mini ice cream scooper, or a tablespoon form balls with the dough; you should make approximately 40 balls of cookie dough. Roll them into the cinnamon sugar mixture.
- Place balls on a parchment lined cookie sheet. Bake in middle of the oven for 10 - 13 minutes, or until the bottoms are lightly browned.
- Allow to cool on baking tray for a few minutes before transferring to a cooling rack. Enjoy!
Notes
Snickerdoodles keep in a well sealed container at room temperature for a week. Keep cookies in the refrigerator for longer storage. Cookies, and unbaked cookie dough, can also be frozen.