These Snickerdoodle cookies are delicious. They are a simple sugar cookie, soft and chewy, with enough cinnamon and sugar sprinkled on top to give them an interesting crunch. They are dusted twice with cinnamon and sugar, before baking and immediately after baking. I have tried rolling the cookie dough in the cinnamon and sugar mixture but I think that the cookie gets better coverage if it is just sprinkled twice. I also like to make these simple cookies quite large but feel free to make them smaller if you desire. Also, when making most cookies try using a scoop to ensure all of the cookies will be the same size and will bake evenly.
Traditional Snickerdoodles
Ingredients
- 30 oz AP Flour
- 3 3/4 Tsp Cream of Tartar
- 2 Tsp Baking Soda
- 1/2 Tsp Salt
- 16 Oz Unsalted Butter, softened
- 22 Oz Granulated Sugar
- 2 Tbsp Whole Milk
- 2 Tsp Vanilla Extract
- 4 Eggs
- 2 Tsp Cinnamon mixed with 10 oz granulated sugar for dusting
Directions
- Preheat oven to 350 degrees.
- Using a stand mixer with the paddle attachment, cream the sugar, butter, salt, and spices to form a paste.
- Combine the eggs and liquids together and add them slowly to the butter mixture. Mix until just incorporated.
- Sift together the flour and leavening agent(s) and add to the mixture. Mix until incorporated.
- Scoop dough with the largest scoop you have and place on a baking sheet lined with parchment or a silpat.
- Dust tops of dough with the cinnamon/sugar mixture before and immediately after baking.
- Bake about 12 minutes until slightly brown at edges and slightly firm to touch. Let cool on baking sheet about 10 minutes then remove and cool completely on cooling rack.
Jodie Bakes 