Recipes

It’s fall! I wanted to make a super soft cookie that is not pumpkin everything since it is only September.

Storing:

Freezing:

Snickerdoodle Cookies

These snickerdoodle cookies are soft and moist.

Prep Time 10

Cook Time 11

Total Time 1

Course Dessert

Let butter and eggs warm up to room temperature.
Preheat the oven to 350°F. Line and spray two large cookie sheets with parchment paper or silicone baking sheets and cooking spray.
In a small bowl add the cinnamon sugar coating ingredients and mix. Set this bowl to the side to use later.
In a bowl, whisk together flour, baking soda, cream of tartar, sugar, and cinnamon. Set to the side.
Using a handheld or stand up mixer with the paddle attachment, mix together eggs, butter, and vanilla.
Then, slowly mix in the dry ingredients into the wet ingredients and mix until the dough is creamy.
Use a medium cookie scoop to place dough onto the cookie sheets. Roll the dough into balls of dough.
One at a time, place a dough ball into the cinnamon sugar coating and roll until it is completely covered and place 12 onto the cookie sheet two inches apart.

Keyword chewy, cinnamon sugar, homemade, snickerdoodle cookie, soft

by Nykole