SnickerdoodlesCourse: DessertCuisine: AmericanDifficulty: Easy
My kids love these. I have been making this recipe forever. I wanted to find a recipe that did not have shortening in it and I have tried so many and this recipe I come back to always. The cookies turn out beautifully and they taste amazing. Plus, this is such an easy recipe to whip up for a last minute play date or to bring to a friends house. I love the way the house smells with cinnamon and sugar baking in the oven. It can put a small on your face and make you feel warm and cozy.
3 cups flour
1 teaspoon baking soda
2 teaspoons cream of tartar
1/2 teaspoon kosher salt
1 cup butter, room temperature
1/2 cup firmly packed light brown sugar
1 1/4 cups sugar, divided
2 teaspoons vanilla
2 teaspoons cinnamon
- Preheat oven to 375. Line 3 baking sheets with parchment paper. On a piece of wax paper, whisk together the flour, baking soda, cream of tartar and salt.
- With an hand held electric mixer, beat butter with both sugars until light and fluffy on medium high speed for 2-3 minutes. Beat in the eggs and vanilla. Reduce speed to low and gently add in the flour mixture. Do not over mix.
- In a shallow bowl, mix 1/4 cup sugar with the 2 Tablespoons cinnamon. Roll the dough into equal 1 tablespoon balls and roll in the cinnamon sugar mixture, place on baking sheet. Repeat with all the dough. Space the cookies about 2 inches apart on the baking sheets.
- Bake until edges are golden about 12-14 minutes. Allow to cool on baking sheets for about 12 minutes then remove to a wire rack to cool completely.