Snickerdoodles
This is THE BEST Snickerdoodles cookie recipe! This buttery, cinnamon-sugar cookie is crispy around the edges and has a soft, chewy inside. You’ll love this American classic cookie.
Servings: 32 cookies
Ingredients
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- 1 cup (16 Tbsps) unsalted butter, room temperature
- 1½ cups sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- ¼ tsp pure almond extract
Cinnamon-sugar
- 2 Tbsp sugar
- 2 tsp cinnamon
Instructions
- Preheat oven to 400°F and line 2 large baking sheets with a silpat or parchment paper. In a small bowl, combine the cinnamon-sugar mixture for rolling the dough in; set aside. In a large bowl whisk together flour, cream of tartar, baking soda, and salt; set aside.
- In a mixer with a paddle attachment, cream butter and sugar on medium speed for about 2 minutes. Add eggs one at a time, vanilla, and almond extract. Add the dry ingredients and mix until incorporated.
- Form the dough into 1-inch balls and roll into the cinnamon-sugar. Place on prepared baking sheets in rows of 3 x 4 and slightly flatten the cookie dough balls.
- Bake for about 10-12 minutes or until the edges are slightly golden brown; let cool on the baking sheet for about 5 minutes before moving to a wire rack.
Notes
- I like to bake only 8 cookies per sheet pan to make sure the cookies have room to bake.
- If you don't have or like almond extract, just omit it.
- Don’t throw away any extra cinnamon-sugar. Use in hot cocoa or sprinkle on buttered toast or just save in an airtight container for the next batch of cookies.