Snickerdoodles

It is that time of year again.  Christmas baking time which translates to lots and lots of  cookies.  The first cookies of the season I seem to make are Snickerdoodles.  I just love them and when I find recipe for them I need to make it.  This recipe is no exception.

I love the soft chewy texture of Snickerdoodles with a slight crisp edge.  The overall light cinnamon sugar flavor of the cookie makes it the quintessential Christmas Cookie.  A truly delicious cookie in my opinion.



Snickerdoodles

Pioneer Woman
Prep: 15 Minutes Level: Easy
Cook: 9 Minutes Serves: 20
Ingredients

2-1/2 cups All-purpose Flour
2 teaspoons Cream Of Tartar
1 teaspoon Baking Soda
3/4 teaspoons Salt
1 cup Unsalted Butter, Softened
1-3/4 cup Granulated Sugar, Divided
2 Large Eggs
1 Tablespoon Ground Cinnamon

Preparation

Preheat the oven to 400ºF and line several baking sheets with parchment paper.

In a large bowl whisk together flour, cream of tartar, baking soda, and salt. Set aside.

In the bowl of an electric mixer, cream butter and 1 ½ cups sugar together until light and fluffy, about 3–5 minutes. Then beat in eggs and scrape the bowl. Turn mixer on low and slowly add flour mixture until well combined.

Mix remaining ¼ cup sugar and cinnamon together in a small bowl. Use a 1 ½ tablespoon cookie scoop to measure out dough balls. Roll each ball in your hands to even them out, then roll in cinnamon sugar to thoroughly coat.

Place the balls on prepared baking sheets, 2 ½ inches apart. Bake for 8–9 minutes, until just barley golden around the edges. Cool for several minutes on the baking sheets before moving.

Pin It