Snickerdoodle Cookies

Cooking Method
Cuisine
Courses
Difficulty Beginner
Time
Prep Time: 10 min Cook Time: 10 min Total Time: 20 mins
Best Season Fall
Description

These classic snickerdoodle cookies are soft, chewy, and use no cream of tartar! Coated with cinnamon sugar and balanced with the perfect amount of salt makes this a huge hit. Best in the fall on a rainy day but really good anytime anywhere!

Ingredients
    Dough
  • ½ cups butter (softened) (113g)
  • ¼ cups granulated sugar (50g)
  • ⅔ cups dark brown sugar (135g)
  • 1 large egg
  • ½ teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cup AP flour (225g)
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • ½ teaspoons salt
    • Coating
  • ¼ cups granulated sugar (50g)
  • 1 ½ teaspoon cinnamon
Instructions
  1. Preheat the oven to 365F and line a pan with parchment paper.
    2. For the dough
  2. Cream the softened butter with the sugars for approximately 3 minutes until completely combined and lighter in color. Add the egg, lemon juice, vanilla extract, and cream with butter-sugar mixture until light and fluffy at high speed in a stand mixer using the paddle attachment.
  3. In a small bowl mix the flour, baking soda, cinnamon, and salt together. Pour mixture into the wet mixture and mix on low speed and until just combined.
    4. For the coating
  4. Mix the sugar and cinnamon in a bowl or plate. Divide the dough into approximately 20 balls and roll in the cinnamon sugar. Flatten slightly and place on pre-lined pan. Bake for 10 minutes and allow to cool before serving.
Note

NOTE - if the dough is very sticky, refrigerate for 30 minutes - 1 hour before handling. 

If you try this recipe, let me know how you like it! Comment and tag me in your picture on Instagram  @foodiesutopia

Keywords: Easy, Cinnamon, Quick, Brown Sugar, Nut Free, Vegetarian
Read it online: http://foodiesutopia.com/recipe/snickerdoodle-cookies/

Thanks for trying out this recipe!