Snickerdoodle Cookies
photo by Andrea P.
- Ready In:
- 30mins
- Ingredients:
- 10
- Yields:
-
92 cookies
- Serves:
- 48
ingredients
- 2 3⁄4 cups flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1⁄2 teaspoon salt
- 1 cup butter, softened
- 1 1⁄2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar, for rolling
- 2 teaspoons cinnamon, for rolling
directions
- Preheat oven to 350 degrees Fahrenheit. Line baking sheets with parchment paper; set aside.
- Sift flour, cream of tartar, baking soda and salt in a large bowl; set aside.
- In a stand mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla extract until blended.
- Slowly add dry ingredients and mix until no white streaks remain.
- In a small bowl, stir together 3 Tablespoons sugar and the cinnamon.
- Shape Tablespoonfuls of dough into balls and roll in cinnamon-sugar mixture. Place 2-inches apart onto prepared baking sheets.
- Bake at 350 degrees Fahrenheit for 10-12 minutes, or until edges look dry and lightly browned and the center has set. Repeat with remaining cookie dough.
- Remove pans from oven to wire racks. Let cool for 2 minutes before sliding parchment paper onto wire racks to cool.
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RECIPE SUBMITTED BY
Andrea P.
Grafton, WI
Pediatric nurse who enjoys baking as a hobby.