Prep Time: 10 mins | Chill Time: 20 mins | Cook Time: 10 mins | Yield: 24-28 cookies
These are one of my favourite holiday cookies. Snickerdoodles are so easy and quick to make using pantry ingredients. They are soft, puffy, and chewy cookies with crispy edges and covered in cinnamon sugar. The perfect one-bowl cookie recipe if you are craving a last-minute treat.
INGREDIENTS
2 large eggs
1 c. butter, softened
2 tsp vanilla
1 ½ tsp cream of tartar
2 ¾ c. all-purpose flour
½ tsp baking soda
½ tsp salt
1 ¼ c. granulated sugar
Cinnamon sugar coating:
1 tbsp ground cinnamon
¼ c. granulated sugar
HOW TO MAKE SNICKERDOODLES
Step 1: Cream the butter and sugar in a stand mixer with the paddle attachment on medium speed or a large mixing bowl with a hand mixer for about 2 minutes until light and fluffy. Then, add the eggs and vanilla. Mix well until blended.
Step 2: Add the flour followed by the cream of tartar, baking soda, and salt. Combine until just mixed. Using a plastic cling wrap, cover the bowl and place it in the fridge for about 20 to 30 minutes.
Step 3: In the meantime, prepare the oven. Preheat it to 350 degrees F. With parchment paper or a silicone baking mat, line 2 large half sheet baking pans.
Step 4: Place the sugar and cinnamon in a small mixing bowl. Beat until combined.
Step 5: Scoop out around 2 tbsp cookie dough and roll it into about 1-inch thick ball. Completely coat the cookie balls into the cinnamon sugar.
Step 6: On the prepared baking sheet, place the cookie balls at least 2 to 3-inches apart.
Step 7: Place the baking sheet in the preheated oven and bake the cookie dough for about 9 to 11 minutes. Remove from the oven when done and let the cookies cool for about 10 minutes on the baking sheet before inverting to a wire rack to cool fully.
Nutrition Facts:
Serves: 24, Serving Size: 1 cookie
Calories Per Serving: 168 Total Fat 8.2g 11%, Cholesterol 35.8mg 12%, Sodium 82.1mg 4%, Total Carbohydrate 21.5g 8%, Sugars 10.5g, Protein 2.1g 4%, Vitamin A 71.4µg 8%, Vitamin C 0mg 0%
Ingredients
- 2 large eggs
- 1 c. butter, softened
- 2 tsp vanilla
- 1 ½ tsp cream of tartar
- 2 ¾ c. all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- 1 ¼ c. granulated sugar
- Cinnamon sugar coating:
- 1 tbsp ground cinnamon
- ¼ c. granulated sugar
Instructions
Step 1: Cream the butter and sugar in a stand mixer with the paddle attachment on medium speed or a large mixing bowl with a hand mixer for about 2 minutes until light and fluffy. Then, add the eggs and vanilla. Mix well until blended.
Step 2: Add the flour followed by the cream of tartar, baking soda, and salt. Combine until just mixed. Using a plastic cling wrap, cover the bowl and place it in the fridge for about 20 to 30 minutes.
Step 3: In the meantime, prepare the oven. Preheat it to 350 degrees F. With parchment paper or a silicone baking mat, line 2 large half sheet baking pans.
Step 4: Place the sugar and cinnamon in a small mixing bowl. Beat until combined.
Step 5: Scoop out around 2 tbsp cookie dough and roll it into about 1-inch thick ball. Completely coat the cookie balls into the cinnamon sugar.
Step 6: On the prepared baking sheet, place the cookie balls at least 2 to 3-inches apart.
Step 7: Place the baking sheet in the preheated oven and bake the cookie dough for about 9 to 11 minutes. Remove from the oven when done and let the cookies cool for about 10 minutes on the baking sheet before inverting to a wire rack to cool fully.
