• Snickerdoodle Cookies
  • Makes 3 dozen
  • 1 cup butter, room temperature
  • 1 1/2 cups sugar
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 2 2/3 cup flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 tablespoons ground cinnamon
  • 1/4 cup sugar


In a mixing bowl add butter and mix well. Add sugar and mix well – 1 minute. Add eggs and mix well – 30 seconds. Add vanilla and mix well. Add flour, soda and salt and mix until combined. Refrigerate dough for 40 minutes

Preheat oven to 350.

On a small plate add 2 tablespoons cinnamon and ½ cup sugar and mix well. Set aside.

Use a 1-inch cookie scoop to measure the dough and then roll the balls to make them round. Roll around to coat and set on baking sheet 3-inches apart.

Bake 9-11 minutes or until lightly brown around the edges and the center is slightly soft. Remove and cool for several minutes before transferring them to a cooling rack.

The cookies can be stored in an airtight container for several days or frozen for several months.


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