Snickerdoodle Cookies

24 cookies

Snickerdoodle cookies are just great! My daughter’s favorite part of this recipe is dipping the cookies into the sugar with cinnamon before baking. These are the kind of cookies that help you create a nice homey atmosphere, and that is what baking should be about.

Tom Founder

February 15, 2024

30 min.
30 min.
1/5

Ingredients:

Cookie dough:

2 sticks of unsalted butter - room temperature (½ LB)
1 ¾ cup of granulated sugar
3 eggs
1 TSP of vanilla extract
2 TSP of cream of tartar
1 TSP of baking powder
¼ TSP of salt
2 ¾ cups of all-purpose flour

Cookie coating mixture:

¼ cup of granulated sugar
2 TSP of cinnamon - ground

Tools:

1x Measuring Cups
1x Measuring Spoons
1x Kitchen Mixer with Flat Beater Attachment (or Hand Mixer )
1x Silicone Spatula
1x Small Mixing Bowl (1 – 3 QT)
2x Baking Sheet with Parchment Paper or Silicone Matt
1x Disher (Preferably 1 FL OZ size or set of spoons. Leveled 1 OZ scoop will create a portion of about 1.5 OZ for each cookie. Use smaller or larger disher if you want to reach the different sizes of cookies.)

Directions:

1. Dough:

1.1. Place into a kitchen mixer with a flat beater attachment:

2 sticks of butter (room temperature)
1 ½ cups of granulated sugar
3 large eggs

Process on high speed until fully incorporated and you reach a creamy texture (about 3 – 5 minutes).

1.2. Add:

1 TSP of vanilla extract
2 TSP of cream of tartar
1 TSP of baking powder
¼ TSP of salt
2 ¾ cups of flour

Process on slow speed until all ingredients are partially combined.

1.3.

Then, increase the speed to medium-high and process until nicely combined (about 2 minutes).

2.1. Place into a small mixing bowl:

¼ cups of granulated sugar
2 TSP of cinnamon

Thoroughly stir with a whisk until fully incorporated (about 30 seconds).

3. Scoop & bake:

3.1.

Set oven to 350°F.

3.2.

Scoop the dough using a 1 OZ disher (1 scoop is the amount for one cookie) or set of spoons, and place it into the cookie coating, and coat from all sides.

3.3.

Place 12 individual cookies on each of the two baking sheets (with parchment paper).

3.4. When all cookies are formed and on baking sheet, sprinkle the tops of all cookies evenly with the remaining cookie coating.

Important:
Do not flatten the scoops. It will happen naturally during baking.

3.5. Bake in a preheated oven until fully baked (about 12 – 15 minutes). Rotate the baking sheets in the middle of baking.

Important:
Cookies will be softer after baking, more than you may have expected. It is important to let them cool on the baking sheet to harden.

3.6.

Let cool on baking sheets: cookies will finish baking while cooling on baking sheets.

If parts of the ingredients stick to the side of the kitchen mixer during processing, stop the mixer, and use a spatula to mix it back in. Then, continue processing.

About the Author:

TomFounder

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2 Followers

Published Recipes: 194
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Location: Iowa, USA
Member since: 2023-02-02

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Disclaimer:

All steps in this recipe are just suggestions, and the author and/or publisher of this recipe is not responsible for the following:

outcome of preparation
any health risk related to the incorrect handling of food and/or not following USDA recommendations, such as but not limited to, following the minimum safe serving temperatures
provide health and dietary advice to readers
safety during preparation, including incorrect handling of equipment and the equipment’s suitability for food preparation, improper cooking techniques, sourcing of ingredients, and anything related to the preparation and consumption of the products of this recipe

All readers are responsible for evaluating if the recipe and its’ ingredients and steps fit with their dietary restrictions and can adjust accordingly.