Snickerdoodles Each Recipe
Make Snickerdoodles Each Recipe in just 1h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookies
Method
Cookies
- 1
Prepare cinnamon-sugar rolling mix
In a small bowl, combine 0.25 cup granulated sugar and 2 tsp ground cinnamon to create the rolling cinnamon-sugar mixture.
- 2
Line sheets and preheat oven
Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper or silicone mats.
- 3
Cream butter and sugars
In a large bowl, beat the softened butter with the granulated sugar and brown sugar on medium speed until light and creamy, about 3-4 minutes.
- 4
Add eggs and vanilla
Add eggs one at a time, beating well after each addition, then beat in vanilla extract until the mixture is smooth.
- 5
Whisk dry ingredients
In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
- 6
Combine wet and dry
Gradually add the dry ingredients to the wet mixture, mixing on low speed or by hand until a soft dough forms.
- 7
Chill dough
Cover the dough and refrigerate for 30 to 60 minutes to firm up for easier shaping.
- 8
Shape and roll dough
Scoop dough into rounded tablespoons, roll each ball in the cinnamon-sugar mixture until thoroughly coated, and place on the prepared baking sheets about 2 inches apart.
- 9
Bake
Bake in the preheated oven for 8-10 minutes, until the edges are set and the centers look slightly soft. For crisper cookies, bake a bit longer.
- 10
Cool and store
Allow cookies to cool on the baking sheets for 2-3 minutes, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature for up to 5 days.
