Snickerdoodles
- 35 min
- Serves 24
- 12 ingredients
20 minutes to prep, 15 to cook. These soft, chewy snickerdoodles are rolled in a sweet cinnamon‑sugar coating for a classic, comforting flavor. The addition of sour cream keeps them moist, while the generous coating gives each bite a delightful spice. Perfect for a quick snack or a cozy dessert.
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Method
Preheat the oven to 350°F (350°F).
In a mixer, cream together the softened butter and 2 cups of sugar until smooth.
Add the three eggs and 1 tsp vanilla extract; mix until combined.
Stir in 1 cup sour cream and mix well.
Combine the dry ingredients—5 cups flour, 1 tbsp baking powder, 0.5 tsp baking soda, 1 tsp salt, and 0.5 tsp cinnamon—then add to the wet mixture and mix until a uniform dough forms.
In a small bowl, mix 6 tbsp sugar with 1 tbsp cinnamon for the coating.
Scoop the dough into balls (using a #20 or 2 tbsp scoop), roll each ball in the cinnamon‑sugar mixture, and place on a cookie sheet, spacing them apart.
Flatten each ball slightly and bake for 13–15 minutes, or until the edges are set and the centers are soft.
If baking frozen dough balls, bake at 325°F for about 18 minutes.
Cool on a wire rack, then enjoy.
Tips while you cook
- Cream butter and sugar first
- Mix the softened butter with the 2 cups of sugar until smooth before adding eggs.
- Combine dry ingredients thoroughly
- Mix flour, baking powder, baking soda, salt, and cinnamon together before adding to the wet mixture.
- Roll dough balls in coating before baking
- After scooping dough, roll each ball in the cinnamon‑sugar mixture before placing on the sheet.
- Cool on a wire rack
- Transfer baked cookies to a wire rack to cool before serving.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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