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Snickerdoodles
These Snickerdoodles are a go-to treat in our home. They are simple to make and we always have the ingredients on hand. Make them today and I promise you won't be disappointed! We're big fans of cinnamon around here and if you are, you've got to try these Simple Cinnamon Muffins!
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Servings: 22 large cookies
Calories: 182kcal
Ingredients
For the cookies:
- 226 grams unsalted butter cool, not room temperature
- 222 grams granulated sugar
- 1/2 teaspoon salt
- 61 grams golden brown sugar (packed) light or dark will work as well
- 1/2 teaspoon ground cinnamon
- 2 large eggs
- 276 grams all purpose flour
- 2 teaspoons baking powder
For the coating:
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350 degrees F. Line your baking sheets with parchment paper or silicone baking mats.
- In the bowl of your stand mixer with your paddle attachment add your cool butter, both sugars, salt, and cinnamon.
- Mix on low until incorporated.
- Add your eggs.
- Mix until incorporated.
- Add your flour and baking powder.
- Mix until incorporated.
- 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 ๐
- While your dough is in the freezer, mix your sugar and cinnamon for your coating in a small-medium sized bowl.
- After the 15 minutes is up, remove the batter from the freezer. I use a tablespoon cookie scoop and get 2 scoops out.
- Roll the 2 scoops together. Work quickly as the dough will get sticky and soft very quick.
- Place the ball of dough into your coating mix and quickly roll around until it's fully covered.
- Place the coated ball of dough on your prepared cookie sheet.
- I placed 8 of the dough balls on each sheet. They do flatten just a bit so you want to give them room.
- 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!
- Bake for 12-16 minutes or until the middles no longer appear wet. I baked mine for exactly 14 minutes.
- Remove from the oven and let set on the pan for 4 minutes.
- Remove from the pan and place on a cooling rack to cool completely.
- Enjoy!
- You can store these in a cookie jar or container for about a week but ours never last more than a day or two ๐
Notes
Nutrition
Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 100mg | Potassium: 27mg | Fiber: 1g | Sugar: 14g | Vitamin A: 282IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 1mg
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