Aaahhh… the Snickerdoodle. Quite possibly the worlds most popular cookie after the chocolate chip cookie. Its soft, it’s tender, chewy and full of a sugary cinnamon coating.
Slightly under-baking the snickerdoodles guarantees a softer cookie. Take them out of the oven after about 8-10 minutes. This will keep the interior the cookie soft and chewy.
The snickerdoodles will continue to cook for a minute more once they come out of the oven. If they are over baked, they will flatten and become less chewy and hard.
Ingredients Needed to make Snickerdoodles:
Full printable recipe below
- Sift the dry ingredients together in a large bowl. Is this necessary? Only if you want a great cookie.
- Grab a Kitchen Aid or hand mixer and begin creaming the butter and sugar together. For more information on how to properly cream butter and sugar click here.
- Add in the eggs and vanilla, then slowly the dry ingredients.
- The dough must chill for a minimum of 1 hour, however this will stay in the fridge for up to a week. (Kind of a slice and bake thing)
- Roll the dough into balls and cover it in cinnamon and sugar.
- Bake and eat!
TIP! Don’t leave out the cream of tartar in this recipe. Sure you can use more baking soda, but you won’t get that unique flavor that comes from cream of tartar, you will get a basic sugar cookie.
- 3 Cup Flour
- 3 tsp Pumpkin Pie Spice
- 2 tsp Cream of Tartar
- 1 tsp Baking powder
- 1/2 tsp Salt
- 2 sticks Butter, room temperature
- 3/4 Cup Light Brown Sugar
- 3/4 Cup Sugar
- 2 Large Eggs
- 1 Egg yolk
- 1 tsp Vanilla extract
- 1/4 Cup Sugar
- 1/2 tsp Cinnamon
- Preheat the oven to 375° F. Line a baking sheet with parchment paper or silpat an set aside.
- Sift flour, pumpkin pie spice, cream of tartar, baking powder and salt into a large bowl.
- Using a hand mixer or Kitchen Aid, cream together the butter and both sugars until light and fluffy. See how to properly cream butter and sugar together here
- Add in the eggs, egg yolk and vanilla. Continue beating until smooth.
- Slowly add in the flour mixture and continue beating on low until the dough comes together.
- Place dough in refrigerator to chill for one hour.
- Mix together ingredients for topping (granulated sugar and cinnamon) and set aside.
- Roll dough into 1 1/2″ balls and then roll in sugar/cinnamon mixture, covering completely.
- Place cookies on the parchment-lined cookie sheet and bake for 8-10 minutes or until cookies are lightly browned on the bottom.
- Remove cookies from oven and transfer to a wire cooling rack.
- Serving Size: 1