Soft, puffy, light and fluffy! Snickerdoodles that is! The classic cookie you know and love. My Snickerdoodles are buttery and full of cinnamon-y flavor. These are seriously the best Snickerdoodles, and just to make sure of that, I made five batches of these Snickerdoodles. Thats ten dozen cookies….
Ok, okay, okay. Truth be told, I did not eat all 120+ of these cookies. I made these cookies for a wedding…and they were a hit! This cookie is great for any party, celebration or Christmas cookie platter. I know Santa would agree with me 😉
This recipe does not require chilling, but the dough can be chilled in the refrigerator for up to three days. I chilled my cookie dough overnight just to space out the work between making these cookies and the other 240 pieces of dessert I had to make for the wedding.
Guess how much fun rolling 120 Snickerdoodles in cinnamon-sugar topping is??
Lets bake y’all!
Snickerdoodle CookiesPrint Recipe
- 1 cup unsalted butter, room temperature
- 1-1/3 cups white granulated sugar
- 1 egg, room temperature
- 1-1/2 teaspoons vanilla extract
- 1/2 teaspoon butter extract
- 1 tablespoon water
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/4 cup white granulated sugar
- 1 teaspoon ground cinnamon
- sanding sugar (optional)
Preheat oven to 375-degrees. Line two baking sheets with parchment paper and set aside.
In the bowl of a stand mixer, affixed with the paddle attachment, add the butter. Beat the butter at medium-high speed until light and creamy. Add the sugar to butter and beat until the mixture is light and fluffy. Add the egg, vanilla extract, butter extract and water to the butter-sugar mixture. Mix until combined.
Change the mixer speed to low and add the flour, cream of tartar, baking soda, cinnamon, nutmeg and salt to the bowl. Mix until ingredients are just incorporated. Remove the bowl from the mixer.
PREPARE TOPPING: In a small bowl, combine the sugar and cinnamon. Using a standard sized cookie scoop, scoop cookie dough balls. Roll each cookie dough ball into the cinnamon-sugar mixture and place cookies on prepared baking sheets.
Bake cookies, one cookie sheet at a time, in 375-degree oven for 8-minutes. Remove baked cookies from the oven and option to sprinkle sanding sugar immediately on top of each cookie. Let baked cookies set on the cookie sheet for several minutes before transferring cookies to a wire rack to finish cooling. Repeat process with second cookie sheet.
If you chilled your dough in the refrigerator prior to baking, remove the cookie dough from the refrigerator 30-minutes before baking. The topping does not adhere to cold cookie dough very well.
So, if I wasn’t exhausted from making over 120 cookies, I would have taken a picture of the mound of cookies I had in the kitchen. But besides being too tired, when I was done making all of these Snickerdoodles, I then had to make four batches of my favorite BROWNIES, which were also for the wedding.
These are the best Snickerdoodles! Pin this so you can make them for the holidays! Snickerdoodles always remind me of the holidays…and hot cocoa 🙂