Snickerdoodle Cookie Recipe

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

Snickerdoodle Cookie Recipe

Snickerdoodle Cookie Recipe

Ingredients:

  • 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

Sugar Coating:

  • 1/3 cup granulated white sugar
  • 2 teaspoons ground cinnamon

Preparation:

  1. In a medium bowl whisk together the flour, salt, and baking powder.
  2. In a large bowl, with an electric mixer, beat the butter and sugar until smooth (about 2 to 3 minutes).
  3. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed.
  4. Beat in the vanilla extract.
  5. Add the flour mixture and beat until you have a smooth dough.
  6. Cover and refrigerate the dough until firm enough to roll into balls (one to two hours).
  7. 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.
  8. Preheat oven to 400 degrees F
  9. Lightly grease two baking sheets. (cooking spray works well)
  10. Shape the dough into 1 inch round balls.
  11. 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.
  12. 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.
  13. Remove from oven and place on a wire rack to cool.
  14. You can store these in an airtight container, at room temperature, for about 10 – 14 days.

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