Snickerdoodle Cookies
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Servings: 36 cookies
- Course: Dessert
Looking for a great cookie recipe? Try these classic Snickerdoodles that are sure to satisfy your sweet tooth!
Reynolds Kitchens® Tips
Reynolds Kitchens tip
Bake these delicious cookies on Reynolds Kitchens® Cookie Sheets with Parchement Lining, their non-stick coating allows treats to slide right off without any cooking spray.
Ingredients
- For the Cookies:
- 3 Reynolds Kitchens® Cookie Sheets with Parchment Lining
- 1 1/2 cups of softened unsalted butter
- 2 cups of granulated sugar
- 2 eggs
- 1 tablespoon of vanilla
- 4 1/2 cups of all-purpose flour
- 1 tablespoon of cream of tartar
- 2 teaspoons of baking powder
- pinch of salt
- 1 tablespoon of ground cinnamon
- For the Topping:
- 2 teaspoons of ground cinnamon
- 1/4 cup of granulated sugar
Directions
Step 1
PREHEAT the oven to 350°.
Step 2
CREAM together the butter and sugar in a standing mixer with the paddle attachment until it becomes light and fluffy, about 6 to 8 minutes.
Step 3
ADD 1 egg at a time into the creamed butter mixture until it is combined and then pour in the vanilla.
Step 4
COMBINE the flour, cream of tartar, baking powder, salt and cinnamon in a medium size bowl and slowly add it to the creamed butter mixture making sure to stop the mixer to scrape to combine all of the ingredients.
Step 5
MIX together 2 teaspoons of ground cinnamon and ¼ cup of granulated sugar until combined and set aside.
Step 6
ROLL the cookie dough into 1” inch balls until there are 36.
Step 7
ROLL the cookie dough balls into the cinnamon and sugar topping mixture and place on Reynolds Kitchens® Cookie Sheets with Parchment Lining.
Step 8
PRESS the cookies down slightly using the back side of a spoon to help flatten them.
Step 9
BAKE the cookies on 350° for 13-15 minutes or until the edges are lightly brown and the centers are still soft.
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