The snickerdoodle is a delicious, buttery cookie that’s light and fluffy and coated in cinnamon sugar goodness! A lot of people associate these cookies with the holidays, but we say snickerdoodles are good year round, day or night. There’s no wrong time for these puffy bites of heaven. Apart from tasting amazing, these cookies are comprised of ingredients we’re sure you already have on hand! It’s nice when you don’t have to make an extra trip to the store and can whip something up that’s a special treat for you and your family without being a huge headache.
If you make these, the people will come running; consider this a warning. You’ll probably want to make an extra batch and you’ll be grateful you did–enjoy ‘em and enjoy your bragging rights!
Yields 2-3 dozen
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 cup sugar
- 2/3 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- 1/2 teaspoon kosher salt
- 1/4 cup sugar
- 1 1/4 tablespoon cinnamon
- Mix together flour, cream of tartar, baking soda and salt in a large bowl, and set aside.
- In a large bowl or mixer, cream together the butter and sugars on medium speed until light and fluffy. About 3-5 minutes.
- Reduce speed and beat in eggs, one at a time. Then pour in vanilla extract.
- Scrape down the sides of the bowl and make sure evertying is completely incorporated.
- Gradually add in the dry ingredients, mixing until just combined.
- Wrap dough in plastic wrap and refrigerate for at least 30 minutes, or until chilled.
- In a small bowl, combine coating ingredients and toss together. Set aside.
- Preheat oven to 400 F and line your baking sheets with parchment paper.
- Using a small ice cream scoop or a tablespoon, scoop cookie dough out into balls and roll each one in sugar coating mixture.
- Transfer to lined baking sheet and repeat with remaining cookies.
- Place in oven and bake for 8-10 minutes, or until cookies are puffed up and golden.
- Remove from oven and let cool for 5-7 minutes, then transfer to wire cooling rack to finish cooling.
Recipe adapted from Averie Cooks