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Snickerdoodle Cookies

Snickerdoodle CookiesSnickerdoodle Cookies are typically made with butter or oil, sugar, and flour, similar to sugar cookies but rolled in cinnamon sugar instead of plain white sugar. They are very easy to make and can be crisp or soft depending on how long they were baked. Here is an easy dessert recipe for Snickerdoodle Cookies.

2 1/2 cups all-purpose flour
2 tsp cornstarch
1 1/2 tsp baking powder
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
1/2 tsp salt
3/4 cup butter, softened
3/4 cup granulated sugar
3/4 cup light-brown sugar
1 large egg
1 large egg yolk
3 Tbsp sour cream
1 tsp vanilla extract
1/4 - 1/2 tsp almond extract (use a 1/2 if you want a slightly more noticeable almond flavor)
1/4 cup granulated sugar
1 1/4 tsp cinnamon

Preheat oven to 350 degrees.

Whisk together flour, cornstarch, baking powder, 3/4 tsp cinnamon, nutmeg and salt in a mixing bowl; set aside.

In the bowl of an electric stand mixer, whip together butter, 3/4 cup granulated sugar and light brown sugar until pale and fluffy, about 4-5 minutes. Mix in egg and egg yolk. Stir in sour cream, vanilla and almond extract. Add in dry mixture and mix just until combine. Allow mixture to rest 20 minutes at room temperature.

In a separate small bowl, combine 1/4 cup granulated sugar with 1 1/4 tsp cinnamon. Scoop dough out by the heaping tablespoonfuls (each ball should be about 1 1/2 Tbsp) and roll into balls, then roll balls in cinnamon sugar mixture (give them a good coating).

Bake on parchment lined or buttered cookie sheets in preheated oven for 10-12 minutes. Allow to cool several minutes before transferring to wire rack to cool. Store leftover Snickerdoodle Cookies in an airtight container.

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