Snickerdoodle Cookies

The classic snickerdoodle: crispy edges, tender center, sugar and cinnamon sweet. This recipe can be found on our bags of Cane Sugar.

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Votes: 13
Rating: 2.54
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Servings 30cookies
Prep Time 10minutes
Cook Time 8 - 10minutes
Passive Time 60minutes (optional)
Submitted By Sarah House for Bob's Red Mill Natural Foods
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 13
Rating: 2.54
You:
Rate this recipe!
Servings 30cookies
Prep Time 10minutes
Cook Time 8 - 10minutes
Passive Time 60minutes (optional)
Submitted By Sarah House for Bob's Red Mill Natural Foods
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Line two baking sheets with parchment paper.
  2. In a small bowl, combine the flour, baking soda and salt and set aside.
  3. In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1 ½ cups Bob’s Red Mill Evaporated Cane Sugar until just combined.
  4. Add vanilla extract and eggs, one at a time, scraping down between each addition. Mix until combined.
  5. On low, add the flour mixture and mix until thorough combined.
  6. Scoop cookies, about 2 Tbsp each, onto prepared cookie sheets leaving about 1 inch between each. In a small bowl, combine remaining ¼ cup Bob’s Red Mill Evaporated Cane Sugar and cinnamon. Roll the top of each cookie in the cinnamon-sugar mixture. Chill cookies in the refrigerator for 60 minutes (optional but recommended).
  7. While the cookie dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, about 8 - 10 minutes, rotating halfway through baking time.
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