BEST SNICKERDOODLE RECIPE

BEST SNICKERDOODLE RECIPE

An easy, family-friendly, soft, chewy snickerdoodle cookie with slightly crispy edges that are rolled in a cinnamon sugar mixture and baked until lightly browned.

INGREDIENTS

2 3/4 cup all-purpose flour plus 2 tablespoons

2 teaspoons cream of tartar

1 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter softened

3/4 cup granulated sugar

3/4 cup brown sugar

2 eggs room temperature

1 teaspoon vanilla extract

3 tablespoons granulated sugar

1 tablespoon cinnamon

INSTRUCTIONS

Preheat oven to 350 degrees. Cover a baking sheet with parchment paper or a silicone mat.

In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set the mixture aside.

In a bowl of a stand mixer with the paddle attachment or a hand mixer, blend the butter and sugars until light and creamy.  Turn the mixer to low and stir in the eggs one at a time, mixing just until incorporated.  Stir in the vanilla extract mixing until blended.

Add the dry ingredients to the butter mixture in several intervals stirring just until incorporated.

In a small bowl, mix 3 tablespoons of granulated sugar with the cinnamon. Use a cookie scoop and your hands to shape the cookie dough into 1 1/2-inch balls. Roll the cookie dough balls in cinnamon sugar.  Place on the prepared baking sheet about 2 1/2 inches apart.

Bake for 8-10 minutes or until lightly browned. Cool for 5 minutes on the baking sheet before moving them to wire racks to finish cooling.

NOTES

When measuring your flour,  spoon the flour into the measuring cups and level off with a table knife to avoid adding too much flour.

Always preheat your oven and load the cookies on the middle rack in the center of the oven.

For best results, bake on parchment paper or silicone mats.

Do not over-bake these cookies.  They are done when they are lightly browned.

Cream of tartar can be found in the spice section of your local grocery store.

Pro-Tip – Make the first batch a test run.  Bake one or two cookies. This allows you to ensure the dough will not spread too much and test the baking time. If the cookies spread too much, cover the bowl with wrap and chill for 1-2 hours.

Store baked cookies in an airtight container on the counter for up to one week.

To freeze, place cooled Snickerdoodles in a freezer container and freeze for up to 2 months. To freeze the cookie dough, roll it into balls, and flash freeze. Place the balls in a freezer bag and freeze for up to 2 months. When ready to bake, roll the dough balls in the cinnamon sugar and bake as directed.