Snickerdoodle Cookie Recipe
Make Snickerdoodle Cookie Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dry Ingredients
Wet Ingredients
Coating
Method
Dry Ingredients Preparation
- 1
Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, salt, and ground cinnamon until well combined. Set aside.
Wet Ingredients Preparation
- 2
Cream Butter and Sugars
In a large mixing bowl, cream the softened butter, granulated sugar, and brown sugar together until light and fluffy using an electric mixer on medium speed, about 3-4 minutes.
- 3
Add Eggs and Vanilla
Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and mix until combined.
Combining Ingredients
- 4
Combine Dry and Wet Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix.
Coating and Baking
- 5
Prepare Coating
In a small bowl, combine the granulated sugar and ground cinnamon for the coating.
- 6
Shape Cookies
Preheat your oven to 350°F (175°C). Using a cookie scoop or tablespoon, scoop portions of the dough, roll them into balls, and then roll each ball in the cinnamon-sugar mixture.
- 7
Bake Cookies
Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 8
Cool and Serve
Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.