Classic Snickerdoodle
The snickerdoodle is a simple cookie to make with a classic taste. Snickerdoodles are known for their soft and chewy texture, along with a sweet, cinnamon-sugar coating.
Equipment
- stand mixer or mixing bowl
- mixing bowl for dry ingredients
- measuring cups
- measuring spoons
- baking sheet
- parchment paper for lining baking sheet
Ingredients
- 1 cup butter softened and salted
- 1¼ cup sugar I like using cane sugar
- 2 eggs
- 1 tsp baking soda
- 2 tsp cream of tartar
- 2½ cups flour unbleached all-purpose
Cinnamon-sugar mixture
- 4 TBS sugar cane sugar adds a nice crispy texture
- 1 TBS cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit
- In a stand mixer or mixing bowl cream the softened butter and the cane sugar. Add eggs and beat well until light and fluffy.
- In a separate bowl combine the dry ingredients: flour, baking soda and cream of tartar.
- Add to the wet ingredients. Beat only until mixed. Chill the dough.
- Shape into walnut size balls. Mix the balls into the cinnamon sugar mixture.
- Place the dough balls two inches apart on the parchment lined baking sheet. DO NOT FLATTEN.
- Bake at 350 degrees for 10-12 minutes. Make sure to not overbake.
- ENJOY!
Notes
Store in an airtight container on the counter for up 3-5 days.
The snickerdoodle is a great cookie to make ahead and freeze. Store for up to 3 months in an airtight container or ziplock bag. To thaw let them sit out for about 30 minutes.