Both my hubby and homegirl love Snickerdoodle cookies, so I was left with no choice but to perfect them! I make these year-round, so while they are apart of my #12DaysofChristmas. Don’t think you have to reserve these for the holidays! I go for a smaller size (about a tablespoon) to keep these bite-sized so I can eat a few throughout the day.
Ingredients:
- 1 C butter, room temp
- 3/4 C granulated sugar
- 1/2 C light brown sugar
- 1 egg + 1 yolk
- 1 TBS vanilla extract
- 1 tsp baking soda
- 1 tsp cream of tartar
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 2 3/4 C AP flour
- 1/4 C sugar + 1 TBS cinnamon
Directions:
- Preheat oven to 325F and line baking pan
- Mix together butter, both sugars, on med speed until light and fluffy (3 mins using a stand mixer, longer if using a hand mixer)
- Add egg and yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon until fully combined
- With your mixer on low add flour a little at a time until just combined (don’t over mix)
- In a small bowl mix 1/4 C sugar and 1 TBS cinnamon
- Scoop out cookies and roll them into the mix above
- Place on your prepared baking sheet and cook for 10-12 minutes
- Let cool on baking sheet for 5 minutes then move to wire rack
- Enjoy
Depending on the size of your cookies, you can get like 40 cookies out of this recipe. You may want to roll the dough in a log, wrap it in plastic wrap, and freeze it for future use. If you freeze the dough, just let it sit out for about 30 mins before baking!
I hope you love these Snickerdoodle cookies as much as we do! Don’t forget to tag me in your pictures!
XOXO, Laya
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