Cookies

Soft and Chewy Snicker-doodle Cookies

This recipe is adapted from The Pioneer Woman from The Food Network website.

What I love about this recipe is first, it’s addicting. Second, it’s easy to make. (no chilling required.) Third, it’s from The Pioneer Woman so you know it tastes good. I don’t know anyone who doesn’t love a buttery cookie with cinnamon and sugar!

-Preheat your oven to 400 degrees.

-Cream your room temperature and white sugar together. Next, add in the eggs and mix well.

In a separate bowl, whisk in the dry ingredients together.

Slowly add the dry ingredients into the bowl of wet ingredients. Use a rubber spatula to mix.

In a small bowl, add in the extra white sugar and cinnamon.

Next, get out your cookie sheets. Line cookie sheet with a silicone baking mat or parchment paper.

Start rolling out the dough into balls about 1 1/2-2 tbsp each.

Now, take the rolled dough balls in the small bowl of cinnamon sugar mixture. Place back on the cookie sheet.

-Don’t flatten the balls before baking. Leave it how it is.

-Bake for 8-10 minutes. (I bake mine for 8-9.)

When you take the cookies out of the oven they will look slightly underdone, that’s okay. Don’t cook them longer. Let the hot cookies sit on the cookie sheet for 5 minutes before putting it on a cooling rack.

Every time I make these cookies, I eat two immediately. I can’t help it. A hot fresh snickerdoodle cookie is the best!

Ingredients for Cookie Dough-

  • 1 c. softened unsalted butter (2 half cup sticks)
  • 1 1/2 c. white granulated sugar
  • 2 large eggs
  • 2 3/4 c. all purpose unbleached flour
  • 2 tsp. cream of tartar
  • 1/4 tsp. salt
  • 1 tsp. baking soda

Ingredients for Cinnamon Sugar Coating-

  • 2 tsp. cinnamon
  • 2 tbsp white granulated sugar

Directions-

  1. Preheat oven to 400 degrees.
  2. Cream the white sugar and butter together in a large bowl with an electric hand mixer.
  3. Add the eggs and mix all together.
  4. In a separate bowl, add the flour, cream of tarter, salt, and baking soda. Whisk together.
  5. Slowly, add in the dry ingredients in with the wet ingredients. Mix with a rubber spatula.
  6. In a separate small bowl, make the cinnamon sugar coating. Mix cinnamon and white sugar together. Set aside.
  7. Get your cookie trays ready. Place silicone baking sheets on the trays or line with parchment paper.
  8. Start by rolling dough into 1.5-2 tbsp balls. Roll the cookie dough balls in the cinnamon sugar coating, then place on the cookie sheet.
  9. Bake cookies for 8-10 minutes. Do not overbake! I bake my cookies at 8-9 minutes. The cookies will look underbaked, but they are not! Keep hot cookies on the cookie try for at least 5 minutes before transferring to a cooling rack.

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