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Soft and chewy classic homemade snicker doodle cookies are my favorite type of cookie. Filled with cinnamon and rolled in more cinnamon and sugar. These cookies are a delicious treat to bake this year for the holiday season. You can even freeze the cookie dough before baking, so that you can have fresh homemade baked cookies anytime that you want.
The cookie dough is made by whisking all of the dry ingredients together, including cream of tartar and cinnamon. The cream of tartar gives these cookies the traditional snicker doodle cookie taste. Butter and sugar are creamed together with a mixer until fluffy. Eggs and vanilla extract are mixed into the cookie dough followed by the dry ingredients. After all of the ingredients are combined, cover and refrigerate the dough for at least one hour before baking. Combine sugar and cinnamon in a small bowl. Roll the cookie dough into small balls and roll into the cinnamon sugar mixture. At this point, you can store the cookie dough into freezer bags and freeze until you are ready to bake. Place the cookie dough 2-inches apart onto baking sheets and bake for 10-12 minutes.
Classic Snicker Doodle Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a medium bowl, whisk together flour, salt, baking soda, cream of tartar and ground cinnamon. In a large bowl, using a mixer beat softened butter with granulated sugar until fluffy.
- Add in eggs and vanilla extract and beat until smooth. Add in the flour mixture in three additions, beating after each until fully incorporated. Cover and refrigerate dough for at least one hour.
- Preheat oven to 350 F. In a small bowl, combine sugar and cinnamon. Roll cookie dough into balls and roll into the cinnamon sugar mixture. Place cookie dough 2-inches apart onto ungreased baking sheets. Bake for 10-12 minutes.