Snickerdoodle cookies, in my opinion, are a CLASSIC COOKIE that everyone should know how to make. They are KID FRIENDLY and they love to help roll them in the cinnamon and sugar. Snickerdoodle cookies are a great cookie to make at Christmas time to give to the neighbors or for Christmas Eve night for Santa Clause.
These snickerdoodle cookies are slightly crunchy on the exterior and chewy in the center.
In a large bowl but the butter, eggs and sugar and cream together until fluffy.
Add vanilla and mix. Then add cream of tarter and baking soda. Add flour one cup at a time and mix till everything is incorporated.
In a small bowl add 1/2 cup sugar and 3 tsp cinnamon and mix together.
Using a 1- inch cookie scoop, scoop the dough up and roll into a ball. Then roll the ball in the cinnamon sugar mixture until coated. Place on a greased cookie sheet 1- inch apart.
Bake in a 350 degree oven for 9 to 12 minutes. Cookies are done when they are starting to turn golden brown around the edges of the bottom of the cookie.
Cool on a cooling rack or on aluminum foil. Store in an airtight container up to 5 days. (If the last that long)
Recipe
Ingredients
Instructions
- Preheat oven to 350 degrees.
- In a large bowl add eggs, sugar, and butter then cream them together until they are fluffy.
- Add vanilla and mix.
- Add baking soda and cream of tarter to the bowl and mix.
- Add flour one cup at a time and mix until flour is incorporated.
- In a small bowl add 1/2 cup sugar and cinnamon and stir.
- Using a 1 inch cookie scoop, scoop the dough and roll into a ball and coat in the cinnamon sugar mixture.
- Place the ball of cookie dough on a greased cookie sheet. Place the balls 1- inch apart.
- Cook in the oven for 9-12 minutes. Until the underside of the cookie is starting to turn golden brown around the edges.
- Place on a cooling rack or aluminum foil to cool.
- Store in an airtight container for up to 5 days.
Recipe Card
Tools Needed
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