- 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.