Everyone knows that Snickerdoodles are cookies.
They are more plain looking than some of the today’s more exotic creations but what these classic cookies do have is a wonderful flavor. I have yet to eat just one and walk away.
When you bite into one you will find a cookie with a sweet buttery flavor, much like a sugar cookie.
All of our friends and family love this Snickerdoodle recipe and we are sure that you will too. Crispy edges, and chewy centers; these cookies are a crowd pleaser for sure!
Snickerdoodles should be baked only until the edges start to turn brown. This will keep the inside texture soft.
Snickerdoodle Cookie Recipe
- 2 3/4 cups all-purpose flour
- 1/2 teaspoon salt
- 2 teaspoons baking powder
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1/3 cup granulated white sugar
- 2 teaspoons ground cinnamon
- In a medium bowl whisk together the flour, salt, and baking powder.
- In a large bowl, with an electric mixer, beat the butter and sugar until smooth (about 2 to 3 minutes).
- Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
- Beat in the vanilla extract.
- Add the flour mixture and beat until you have a smooth dough.
- Cover and refrigerate the dough until firm enough to roll into balls (one to two hours).
- If you are going to bake two sheets of cookies at a time, then arrange the racks in your oven to divide it into thirds. For baking with one sheet at a time, put one of the oven racks in the center of the oven.
- Preheat oven to 400 degrees F
- Lightly grease two baking sheets. (cooking spray works well)
- Shape the dough into 1 inch round balls.
- Roll the balls of dough in the cinnamon sugar coating mixture and place on the greased baking sheets, spacing about 2 inches apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch thick.
- Bake the cookies for about 8 – 10 minutes, or until they are light golden brown around the edges. If you are baking two sheets at a time, switch baking pans from top to bottom racks halfway through the cooking time. If you are baking with one sheet at a time then rotate the pan halfway through the cooking time. This will ensure that the cookies cook more evenly.
- Remove from oven and place on a wire rack to cool.
- You can store these in an airtight container, at room temperature, for about 10 – 14 days.
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