Cinnamon Sugar Snickerdoodles
Delicious soft and full of cinnamon sugar flavor snickerdoodle cookies that melt in your mouth. These cookies come together quickly and have a uniquely soft and perfectly thick texture.
Equipment
- electric stand or hand mixer fitted with paddle attachment
- cookie sheets
- parchment paper or silicone mat
Ingredients
Snickerdoodle Cookie Dough
- 3 cups all purpose flour
- 1 cup granulated sugar
- ⅓ cup brown sugar
- 1 cup unsalted butter ((2 sticks) room temperature)
- 2 large eggs (room temperature)
- 1 teaspoon baking soda
- 1 ½ teaspoons cream of tartar ()
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 1 ½ teaspoons vanilla extract
Cinnamon Sugar for Rolling the Cookies in
- ⅓ cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375 degrees Fahrenheit. Line a large cookie sheet with parchment paper or silicone mat.
- With an electric mixer fitted with a paddle attachment, cream together room temperature butter and sugar until light and fluffy, about 3 minutes. Then mix in the eggs and vanilla extract. Be sure to scrape the bowl down and mix again as needed to ensure all ingredients are combined.
- In a separate bowl, whisk the dry ingredients together including the flour, cream of tartar, salt, baking soda, and cinnamon. Then carefully and slowly add the dry ingredient mixture into the wet ingredients mixing on low. Be sure to scrape the bowl down as needed. The cookie dough will form and be soft and thick.
- Make the cinnamon sugar mixture by combining ½ cup of sugar and 2 teaspoons of cinnamon in a small bowl.
- Using a cookie scoop or spoon to scoop equal sized cookie dough balls, around 1.5 tablespoons each. Roll the cookie dough into smooth balls with your hands and then roll them into the cinnamon sugar mixture.
- Place cookies on prepared baking sheet(s) at least 2 inches apart from one another. Bake for 9-11 minutes. Do not overbake. Let cool on cookie sheet for 5 minutes before moving to a wire rack to cool completely. Enjoy!
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