Snickerdoodles
Servings
22large cookies
Servings
22large cookies
Ingredients
For the cookies:
For the coating:
Instructions
  1. Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper or silicone baking mats.
  2. In the bowl of your stand mixer with your paddle attachment add your cool butter, both sugars, salt, and cinnamon.
  3. Mix on low until incorporated.
  4. Add your eggs.
  5. Mix until incorporated.
  6. Add your flour and baking powder.
  7. Mix until incorporated.
  8. Remove the bowl from your mixer and scrape down the bottom and sides of the bowl. Cover your dough with plastic wrap or a slightly damp paper towel. Place in your freezer for 15 minutes. Note: I used a slightly damp paper towel because I ran out of plastic wrap. It worked fine and my smaller kids think frozen paper towels are hilarious. It’s a win win 🙂
  9. While your dough is in the freezer, mix your sugar and cinnamon for your coating in a small-medium sized bowl.
  10. After the 15 minutes is up, remove the batter from the freezer. I use a tablespoon cookie scoop and get 2 scoops out.
  11. Roll the 2 scoops together. Work quickly as the dough will get sticky and soft very quick.
  12. Place the ball of dough into your coating mix and quickly roll around until it’s fully covered.
  13. Place the coated ball of dough on your prepared cookie sheet.
  14. I placed 8 of the dough balls on each sheet. They do flatten just a bit so you want to give them room.
  15. Place the tray of prepared dough balls in the fridge for 5 minutes. I know this seems like a lot of freezing and refrigerating but believe me, you won’t regret it!
  16. Bake for 12-16 minutes or until the middles no longer appear wet. I baked mine for exactly 14 minutes.
  17. Remove from the oven and let set on the pan for 4 minutes.
  18. Remove from the pan and place on a cooling rack to cool completely.
  19. Enjoy!
  20. You can store these in a cookie jar or container for about a week but ours never last more than a day or two 😉
Recipe Notes