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Snickerdoodles cookies are classic and this recipe is so easy and delicious. It makes cookies that are buttery and chewy with a great cinnamon flavor.
These cookies are also egg-free!
Snickerdoodles Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp salt
- 1/4 tsp cream of tartar
- 1/2 tsp cinnamon
- 1 cup unsalted butter, room temperature
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 1/4 cup milk, room temperature
- 2 tsp vanilla extract
- for rolling:
- 1/3 cup granulated sugar
- 2 tsp cinnamon
Directions
- Preheat the oven to 350 degrees. Line two cookie sheets with parchment or baking mats.
- In a bowl, whisk together the flour, baking soda, salt, cream of tartar, and cinnamon. Set aside.
- In a stand mixer fitted with the paddle attachment, add the butter and both sugars. Beat on medium for 2 minutes, until the mixture is lighter and fluffy.
- Add the milk and vanilla extract and beat on medium for an additional minute.
- With the mixer on low, gradually add the flour mixture until the dough just comes together (being careful not to over mix).
- Mix together the remaining granulated sugar and cinnamon in a bowl until well combined.
- Roll the cookie dough into tablespoons, roll to coat in the sugar/cinnamon mixture, and add to the cookie sheet, leaving two inches of space around the cookies.
- Freeze the cookies for 10 minutes prior to baking.
- Bake in the preheated oven for 12-14 minutes, until the edges look set (it's okay if the middle doesn't seem quite done; they will cook for a bit longer after you take them out of the oven).
Created by SouthernSavers.com
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