These light, buttery snickerdoodle cookies are the perfect sweet treat. Make a double batch for sharing with friends.
10 mins Cook Time
20 mins Yield: 36 servings
- 2 Eggland's Best eggs
- 1 teaspoon vanilla extract
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/3 cup sugar
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
Preheat oven to 375 degrees F.
In a small bowl, blend 2 teaspoons of cinnamon and 3 tablespoons of sugar together and set aside.
In a medium bowl, sift flour, baking soda, salt & cream of tartar together.
Using an electric mixer, blend butter, sugar, eggs and vanilla together; mix until smooth.
Add flour mixture to butter mixture gradually, mixing well to form dough.
Using a tablespoon, scoop out pieces of dough and roll in a ball; toss in cinnamon sugar mixture and place on a cookie sheet; repeat with remainder of dough, placing cookies 1 inch apart on the cookie sheet. These cookies will spread.
Bake at 375 for 10-12 minutes or until golden brown; remove from oven and cool before serving.
Notes and Suggestions
These cookies will remain fresh for up to 2 weeks when stored in an airtight container.
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