Paradise Bakery Snickerdoodle Cookie Recipe
Deliciously soft and chewy snickerdoodle cookies rolled in cinnamon sugar, perfect for any occasion. This recipe is easy to follow and yields delightful cookies that everyone will love.
Equipment
- Stand mixer or hand mixer
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper (optional)
- Cookie scoop (optional)
Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- ½ cups granulated sugar
- 2 large eggs (room temperature)
- 1 teaspoon vanilla extract
- ⅓ cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a stand mixer, cream together the softened butter and sugar until light and fluffy.
- Add eggs and vanilla extract; mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until fully incorporated.
- In a small bowl, mix together sugar and cinnamon for coating.
- Scoop dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
- Place dough balls on an ungreased baking sheet, spaced about 2 inches apart.
- Bake for 8-10 minutes or until edges are set but centers remain soft.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.