Snickerdoodles

The perfect cookie blend of cinnamon and sugar with a crisp edge and chewy center that only real butter can deliver.
Cuisine: American
Course: Desserts, Kid Friendly, Snacks
5 from 1 vote
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Prep Time 20 minutes
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Total Time 32 minutes
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Servings 18 cookies

Ingredients:

  • 2 1/2 Cups All Purpose Flour
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 3/4 tsp Kosher Salt
  • 1 Cup Prairie Farms Unsalted Butter, softened
  • 1/2 Cup Light Brown Sugar
  • 1 1/4 Cups Sugar, divided
  • 2 Large Eggs room temperature
  • 1 tsp Pure Vanilla Extract
  • 1 Tbsp Cinnamon

Directions:

  • Preheat oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper and set aside.
  • In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large bowl, add butter, brown sugar, and 1 cup of sugar. Using a hand mixer, beat until mixture is light and fluffy, about 3 minutes. Beat in eggs then vanilla.
  • Fold in dry ingredients until combined. In a shallow bowl, combine remaining 1/4 cup of sugar and cinnamon.
  • Using a cookie scoop, roll the dough into 1/2” balls, then roll in cinnamon sugar to coat. Arrange on baking sheet about 2” apart. 
  • Bake until cookies begin to crack, about 12 minutes. Let cool on trays for 5 minutes, then transfer to a wire rack to cool completely. 
    Store in an airtight container for up to 5 days.

Notes

Cookies may be frozen baked or unbaked ahead of time. Arrange the dough balls or baked cookies on a baking sheet and freeze for a few hours. Transfer to an airtight container and freeze for up to 2 months. If unbaked and frozen, bake as usual, adding a few minutes to account for being frozen. 

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