The Best Soft and Chewy Snickerdoodle Cookie Recipe
This super easy snickerdoodle cookie recipe thin crisp, soft, chewy, and buttery cinnamon sugar cookie with all the classic flavors. Simple to make a warm batch for any occasion. A favorite at Christmas and Thanksgiving. The perfect cookie to make with your kids to start them learning to bake.
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Tips for Cooking with Your Kids
- Have all of your ingredients out and at the proper temperature before you begin.
- Make sure your kitchen is clean and the counter clear so you have plenty of room.
- Make sure you have lots of Pot Holder. I have one set on each side of the kitchen and one by the stove.
- Use a silicone baking mats so that you do not have to butter or spray the pan.
- Allow the cookies to sit on the cookie sheet for at least 3 minutes before you move them to a baking rack. This will make sure that they do not crumble or lose their shape as you move them.
- If you have kids at home, make a double batch.
How to Make Snickerdoodle Cookies
- Sift with a flour sifter or use a hand sifter to mix together the dry ingredients to have all the flavors incorporated evenly. Flour, baking soda, cream of tartar, and cinnamon.
- In a small bowl mix together the cinnamon and the sugar that you will use to roll the cookies in before they are baked. (I used a bowl with a lid so I can set this aside)
- In a stand mixer or in a large bowl with a hand mixer cream together the butter, sugar, and brown sugar until fluffy.
- Add the eggs one at a time.
- Add the butter, sugar, egg, and vanilla.
- With the mixer on low add the flour mixture and the milk alternating one at a time.
- When the dough comes together and is too thick for the mixer, stop the mixer and mix by hand.
- Refrigerate for 30 to 45 minutes just until you can form into balls.
- Preheat the oven to 350Β° F.
- Roll about a 1-inch ball and roll in the cinnamon-sugar mixture to coat the outside of the cookie
- Place cookies on a silicone baking mat or parchment paper about 2 inches apart.
- Bake for 8 to 10 minutes. You want the cookies to be cooked but still soft in the middle. It is ok to undercook for a minute or so.
- After you take the cookie sheet out of the oven set the cookies still on the cookie sheet to rest for about 2 minutes
- Remove cookies to a cooling rack.
- enjoy.
Why Bake Cookes Often?
I love to surprise my kids with freshly baked cookies. It is so fun to see their faces when they arrive home from school and smell cookies baking in the oven. A classic snickerdoodle cookie is an easy recipe for a start, as I know you have all the ingredients in the pantry. You also can divide up mixing the dough keeping it in the fridge until you are ready to bake.
A simple sugar cookie that you just roll into a ball and bake is the perfect recipe to start baking with your little kids. At any age, you can have little ones add ingredients to the bowl, roll a ball, or simply let them roll the balls in the sugar-cinnamon mix. Learning to bake and make food is a life skill that is never too early to start.
Snickerdoodle Cookie Recipe
This super easy snickerdoodle cookie recipe thin crisp, soft, chewy, and buttery cinnamon sugar cookie all the classic flavors. Simple to make a warm batch for any occasion. A favorite at Christmas and Thanksgiving. The perfect cookie to make with your kids to start them learning to bake. ο»Ώ
Ingredients
- 4 cups of all purpose flour
- 1 tablespoon of cinnamon
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup of butter (2 sticks) room temperature
- 2 cups of white sugar
- 2 room temperature eggs
- 1/4 cup of milk (I like to use 1/2 and 1/2)
- 1 teaspoon of vanilla
- To roll the cookie in before baking:
- 3 tablespoons of sugar
- 1 tablespoon of cinnamon
Instructions
- First measure and whisk together in a medium bowl the flour, cinnamon, baking soda and cream of tartar and set aside.
- Next, mix the topping of cinnamon and sugar and set aside
- In a stand mixer cream together the butter and the sugar until light and fluffy.
- Add the eggs one at a time and cream.
- Next add the milk and the vanilla to the sugar butter mixture.
- With your mixer on low start adding the flour mixture a little at a time. When you have a most all added in remove from the mixer and hand mix with a spatula or mixing spoon, as the bater will be very thick that this point.
- Line a cookie sheet with parchment paper. I like the parchment flat sheet you can buy. Spray the parchment lightly with cooking spray.
- With a spoon scoop out about one tablespoon of dough, roll in your hand to a ball and roll the ball in the cinnamon sugar mixture.
- Place on the parchment lined cookie sheet about 2 inches apart.
- Bake at 375° for 8 minutes.
- When you take them out of the oven, let sit on the cookie sheet for 2 minutes before moving to a cooling rack. Allow the cookie sheet to cool before you bake another batch. (I use two cookie sheets to get done quicker.)
Nutrition Information:
Yield: 45 Serving Size: 1Amount Per Serving: Calories: 88Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 8mgSodium: 24mgCarbohydrates: 19gFiber: 1gSugar: 10gProtein: 2g
