Snickerdoodle Cookies

This weekend would have been the kick-off to the Calgary Stampede, but due to COVID, it has been postponed until 2021. Whatever you think about the Stampede it does bring a lot of financial support to the City of Calgary and during these times I think we can all agree that everywhere is in need of financial support.

This year instead of planning the Stampede Breakfast at work I get to make some delicious snickerdoodle cookies! If you are missing your cinnamon and sugar fix from the mini doughnuts you should try these cookies. These cookies are super light and fluffy and tossed with just the right amount of cinnamon and sugar to hold you over until Stampede 2021.

INGREDIENTS

FOR THE COOKIES

1 cup butter (room temp)

1 cup sugar

1/2 cup brown sugar (lightly packed)

2 eggs

2 tsp vanilla extract

2 3/4 cup all-purpose flour

1 1/2 tsp cream of tartar

1/2 tsp baking soda

1/2 tsp salt

FOR THE CINNAMON SUGAR COATING

1/2 cup sugar

2 tbsp ground cinnamon

DIRECTIONS

Preheat oven to 325 degrees C

Line baking sheets with parchment paper.

In a medium bowl whisk together flour, cream of tartar, baking soda, and salt, and set aside.

In a large mixing bowl, cream butter and both sugars using a stand mixer. Mix on medium to high speed for 3-4 minutes, or until light and fluffy.

Scrape the butter and sugar from the sides and bottom of the bowl and add the eggs one at a time mix until combined. Then add the vanilla and cream for 1-2 minutes.

With the mixer on low add the flour mixture. Mix on the lowest speed setting until just combined.

In a small bowl, stir together sugar and cinnamon for the coating.

Using a cookie scoop, about 2 tablespoons in size, scoop balls of dough and drop them into the coating. Gently roll the balls until smooth and fully coated with cinnamon & sugar.

Place on the baking sheet lined with parchment and bake for 9-11 minutes. Let cool for several minutes before removing from the pan and onto a cooling rack.

Print Pin

Snickerdoodle Cookies

Soft, chewy light snickerdoodle cookies

Course Dessert

Cuisine American

Keyword soft and chewy, cinnamon and sugar, snickerdoodle cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Ingredients

• 1 cup butter room temperature
• 1 cup sugar
• 1/2 cup brown sugar lightly packed
• 2 eggs
• 2 tsp vanilla
• 2 3/4 cup all-purpose flour
• 1 1/2 tsp cream of tartar
• 1/2 tsp baking soda
• 1/2 tsp salt

FOR THE CINNAMON SUGAR COATING

• 1/2 cup sugar
• 2 tbsp ground cinnamon

Instructions

• Preheat oven to 325 degrees C
• Line baking sheets with parchment paper
• In a small bowl whisk together the flour, cream of tartar, baking soda, and salt. Set aside
• In a large mixing bowl, cream butter and both sugars using a stand mixer. Mix on medium to high speed for 3-4 minutes, or until light and fluffy
• Scrape the butter and sugar from the sides and bottom of the bowl and add the eggs one at a time and mix until combined. Add the vanilla and cream for 1-2 minutes
• With the mixer on low add the flour mixture. Mix on the lowest speed setting until just combined.
• In a small bowl, stir together sugar and cinnamon for the coating.
• Using a smaller cookie scoop, about 2 tbsp, scoop balls of dough and drop them into the coating. Gently roll the balls until smooth and fully coated with cinnamon & sugar.
• Place on baking sheets and bake for 9-11 minutes. Let cool for several minutes before removing from the pan and onto a cooling rack.