It’s fall! I wanted to make a super soft cookie that is not pumpkin everything since it is only September.
Storing:
- Let cookies completely cool before storing.
- Place in air tight container on counter for one week.
- A slice of bread can absorb excess moister to keep cookies soft.
Freezing:
- Freeze up to 3 months in freezer in air tight container.
- Let cookies thaw before baking them at 350°F.
Snickerdoodle Cookies
These snickerdoodle cookies are soft and moist.
Equipment
- Standup mixer/handheld mixer
- Cookie sheets
- Bowls
- Whisk
- Silicone baking sheets
- Parchment Paper
Ingredients
Cookie
- 3 cups Flour
- 1 tsp Baking soda
- 2 tsp Cream of tartar
- 1 ½ cups Sugar
- 2 tsp Cinnamon
- 2 tsp Vanilla
- 2 Eggs room temperature
- Butter room temperature
Cinnamon Sugar Coating
- ⅓ cup Sugar
- 1 tsp Cinnamon
Instructions
- 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.