Snickerdoodle Cookies
Crisp around the edges and a chewy center, then rolled in cinnamon sugar, no one can resist these delectable traditional cookies!
Equipment
- Stand Mixer
- small cookie scoop
Ingredients
- 1 1/2 cups flour or bobs red mill gluten-free baking flour
- 1/4 tsp baking soda
- 1/4 tsp cream of tarter
- 1 stick of butter softened or vegan butter
- 1 cup granulated sugar
- 1 egg or flax egg, see recipe notes
- 1/2 tsp vanilla extract
- 4 tbsp granulated sugar for rolling
- 2 tsp cinnnamon for rolling
Instructions
- In a stand mixer beat butter on medium to high speed for 30 seconds. Add the 1 cup sugar, baking soda, and cream of tartar. Beat until combined, scraping sides of bowl occasionally. Beat in egg and vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill in the refrigerator for 1 hour.
- In a small bowl combine the 4 tablespoons sugar and the cinnamon. Shape dough into balls using a small cookie scoop. Roll balls in the sugar-cinnamon mixture to coat. Place 2 inches apart on an ungreased cookie sheet.
- Bake in a 375 degree F oven for 10 to 11 minutes or until edges are golden brown. Transfer cookies to a wire rack; cool.
Notes
I like to use half butter half margarine in my cakes and most cookies.
The dough can be store in the refrigerator for up to 5 days and frozen for up to 3 months
How to make a flax egg, 1 tbsp ground flax meal, and 3 tbsp water, let sit in your fridge for 15 minutes to set up and thicken.
Store in an alright container for 7 days.