Easy snickerdoodle recipe
Have you ever had one of those days where you’re just craving something sweet, but simple? That was me last week.
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Servings: 36 Servings
Calories: 120kcal
Equipment
- Large Bowl
- Small bowl
- Cookie sheets
- Wire racks
Ingredients
Cookies:
- 2 large eggs
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
Coating:
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Alright, let’s dive into how to make these wonderful snickerdoodles.
Step 1: Preheat Your Oven
- Preheat your oven to 375°F (190°C). This ensures that it’s hot enough to give your cookies the perfect bake.
Step 2: Prepare The Wet Ingredients
- In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy. Beat in the eggs, one at a time, then stir in the vanilla and almond extracts.
Step 3: Mix The Dry Ingredients
- In another bowl, combine the flour, baking soda, cream of tartar, and salt. Gradually blend these dry ingredients into the butter mixture until well combined.
Step 4: Combine Cinnamon-Sugar Coating
- In a small bowl, mix 2 tablespoons of sugar with the ground cinnamon.
Step 5: Form Dough Balls
- Shape the dough into walnut-sized balls, and roll each ball in the cinnamon-sugar mixture until fully coated.
Step 6: Arrange and Bake
- Place the coated dough balls onto ungreased cookie sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are slightly golden. The centers might look a bit underdone, but they’ll firm up as they cool.
Step 7: Cool Down
- Allow the cookies to cool on the baking sheet for about 2 minutes before transferring to wire racks to cool completely.
Notes
To make sure your snickerdoodles turn out just right, keep these tips in mind:
- Use Room Temperature Ingredients: It makes a world of difference, helping everything mix together more smoothly.
- Don’t Overbake: They may look a bit soft when you take them out of the oven, but they continue to cook as they cool down.
- Chill The Dough: If the dough feels too soft to handle, chill it in the fridge for about 30 minutes. This helps keep the cookies from spreading too much while baking.
- Uniform Size: Try to make all your dough balls the same size for even baking. A cookie scoop can help with this.
- Mix Thoroughly: Make sure all the dry ingredients are fully integrated into the wet mixture to avoid any clumps of flour or baking soda.