Snickerdoodle Cookies

Snickerdoodle Cookies

The classic snickerdoodle: crispy edges, tender center, sugar and cinnamon sweet. This recipe can be found on our bags of Cane Sugar.
Servings
30 servings
Prep time
10 minutes
Cook time
8 minutes
Passive time
60 minutes

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 1/2 cups 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 onto prepared cookie sheets, about 2 tablespoons each, leaving about 1 inch between each. In a small bowl, combine remaining 1/4 cup 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, 8-10 minutes, rotating halfway through baking time.

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