Snickerdoodle Cookies

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.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 11 minutes mins

Total Time 1 hour hr

Course: Dessert

Ingredients Equipment Method

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

Equipment

• Standup mixer/handheld mixer
• Cookie sheets
• Bowls
• Whisk
• Silicone baking sheets
• Parchment Paper

Method

 

1. Let butter and eggs warm up to room temperature.
2. Preheat the oven to 350°F. Line and spray two large cookie sheets with parchment paper or silicone baking sheets and cooking spray.
3. In a small bowl add the cinnamon sugar coating ingredients and mix. Set this bowl to the side to use later.
4. In a bowl, whisk together flour, baking soda, cream of tartar, sugar, and cinnamon. Set to the side.
5. Using a handheld or stand up mixer with the paddle attachment, mix together eggs, butter, and vanilla.
6. Then, slowly mix in the dry ingredients into the wet ingredients and mix until the dough is creamy.
7. Use a medium cookie scoop to place dough onto the cookie sheets. Roll the dough into balls of dough.
8. 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.