Thursday, September 10, 2015

Snickerdoodle Cookies

This simple recipe for snickerdoodle cookies is from a staff favorite, Laura Vitale. She specifically demonstrated in the video (below) how to make these cookies without a stand mixer. Something we followed without any hitch.

Snickerdoodle Cookies

Snickerdoodle Cookies
submitted by staff

Ingredients for 12-18 cookies:
  • 1 1/3 Cup of All Purpose Flour
  • ½ tsp of Baking Soda
  • ¼ tsp of Salt
  • 1 tsp of Cream Of Tartar
  • ½ Cup of Unsalted Butter at room temperature
  • ¾ of a Cup of Granulated Sugar
  • 1 Egg
  • 1/2 tsp of Vanilla Extract

Ingredients for the Cinnamon Sugar:
  • ¼ Cup of Granulated Sugar
  • 1 Tbsp of Ground Cinnamon


Preheat oven to 350 deg F.

Prep baking sheet with parchment paper and set aside.

In a small mixing bowl, combine flour, baking soda, salt and cream of tartar. Set aside.

In a separate, larger mixing bowl, cream together butter and sugar. Then add egg and vanilla extract. Mix until creamy and well-combined.

Add flour mixture and mix just enough to incorporate all of ingredients. Do not over mix.

Make the cinnamon sugar by combining and mixing granulated sugar and ground cinnamon in a small bowl. Set side.

Use a small ice cream scooper or something similar like a spoon to scoop out a cookie dough into a ball. Dip the ball in the cinnamon sugar and coat it. Then arrange in the baking sheet slightly pressing down to form the balls into a small circle. Leave enough room between each ball because they will expand into cookies when baking.

Bake for 15-18 minutes. Rotate the baking sheet at the halfway point to bake the cookies evenly.

Remove from oven and allow to cool for a few minutes before transferring onto a wire rack.


Now here's the video:

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