Description
Experience the embrace of these Easy Snickerdoodle Cookies offering a taste of love and crafted with everyday pantry essentials. With each bite you’ll encounter a chewy center that gives way to an irresistible sugary crust infused with the unmistakable essence of cinnamon. These cookies embody evenings, where the air is filled with the scent of freshly baked treats reminding you of the warmth and comfort of home. Whether enjoyed in the company of loved ones or cherished during moments these Snickerdoodles invite you to relish life occasions, one delightful cookie, at a time.
Ingredients
1 c. (226g) Unsalted butter, softened (see notes)
2 c. (380g) Granulated sugar
2 Large eggs
1 tsp. (5ml) Pure vanilla extract
3 1/2 c. (420g) All-purpose flour
Β½ tsp. Baking soda
Β½ tsp. Cream of tartar
1/2 tsp. salt
For the coating:
ΒΌ c. (58g) Granulated sugar
1 tbsp. (7.5g) cinnamon
Instructions
Start by letting the butter sit at room temperature for 30 minutes.
In your stand mixer combine the butter with the sugar. Beat them together on medium speed until they are well blended.
Add the eggs and vanilla extract, to the mixture. Continue mixing until everything is thoroughly combined.
In a bowl mix together the dry ingredients; flour, baking soda and cream of tartar. Then add this mixture to the wet ingredients in your stand mixer. Beat everything together on medium-low speed until a well-formed dough starts to come together.
In another bowl combine cinnamon and sugar stirring them together until mixed.
Using a cookie scoop, scoop out portions of cookie dough. Roll them in the cinnamon sugar mixture to coat each cookie evenly.
Place the cookies onto a baking sheet lined with silicone. Refrigerate the dough for 45 minutes or longer if desired.
Preheat your oven to 350Β°F (175Β°C). Arrange the cookies on a baking sheet leaving 2 inches of space between each one. If you refrigerate your dough for, more than 2 hours let it sit at room temperature for 10 minutes before baking.
Bake your cookies at 350Β°F (175Β°C) for 10 to 12 minutes. After removing them from the oven allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
To construct a gluten-free rendition of this recipe you can supersede the all-purpose flour with a blend of gluten-free all-purpose flour. It’s crucial to check that any other elements you use, like baking soda, cream of tartar and flavorings are also approved as gluten-free. Moreover if you have a disease or are highly sensitive to gluten it’s critical to prevent cross contamination in your kitchen by using utensils for gluten-free cooking and ensuring a clean baking environment. Enjoy your snickerdoodle cookies that are free, from gluten!
- Prep Time: 60 minutes
- Cook Time: 11 minutes
