Snickerdoodles
Ree Drummond's snickerdoodles are soft, chewy, and most importantly, easy! This recipe is ready in just 35 minutes and is always a crowd-pleaser.
Ingredients
- 2 ¾ c.all-purpose flour
- 2 tsp.cream of tartar
- 1 tsp.baking soda
- ½ tsp.kosher salt
- 1 c.salted butter, at room temperature
- ¼ c.light brown sugar
- 1 ½ c.plus 2 tbsp. granulated sugar
- 2 largeeggs
- 1 ½ tsp.vanilla extract
- 2 tbsp.ground cinnamon, for rolling
Directions
- 1
Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.
- 2
In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. Set aside.
- 3
In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, brown sugar, and 1¼ cups of the granulated sugar. Beat on medium-high speed until light and fluffy, 3 to 5 minutes. Scrape down the sides of the bowl, then beat in the eggs, 1 at a time, on medium speed. Beat in the vanilla. Scrape down the sides of the bowl again. With the mixer on low speed, slowly add the dry ingredients and beat until combined.
- 4
In a medium bowl, whisk together the cinnamon and the remaining 6 tablespoons granulated sugar. Using a 2-tablespoon cookie scoop, form balls of dough and gently roll them in the cinnamon sugar, coating generously. Transfer to the prepared baking sheets, spacing the dough balls about 3 inches apart.
- 5
Bake in batches, rotating the pans halfway through, until puffed and just barely set in the center, 8 to 10 minutes (the cookies will continue to set as they cool). Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.