Snickerdoodles
These are the BEST Snickerdoodle you will ever have. Perfect in every way!
Servings: 54 cookies
Calories: 49kcal
Ingredients
Snickerdoodle Cookie Dough
- 1 cup (2 sticks, 226g) unsalted butter, softened but not melted
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 1 tablespoon vanilla extract
- 2¾ cups (352g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon kosher salt
Cinnamon Sugar
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
Snickerdoodle Cookie Dough
- Preheat oven to 375°F. Prepare three cookie sheets by lining with parchment paper or Silpat.
- In the bowl of a stand mixer (or using a hand-held mixer on the highest setting) cream together butter and sugar (about 2-3 minutes).
- Add in the eggs one at a time, then add vanilla. Mix until fully incorporated.
- With the mixer on low (or off) add in the flour, cream of tartar, soda, and salt.
- Using a 1-tablespoon scoop, scoop out rounded balls and place close together on one of the cookie sheets.
Cinnamon Sugar
- Mix the 3 tablespoons sugar and the cinnamon in a wide bowl. I like to use a fork but a small whisk also works.
Assembly
- Roll balls of dough in mixture. Place 2 inches apart on parchment lined baking sheets.
- Bake 6 to 8 minutes. Carefully remove immediately from baking sheets and place on a cooling rack.
Video
Nutrition
Serving: 54g | Calories: 49kcal