Joanna Gaines Snickerdoodle Recipe
Do you love warm cookies? The Joanna Gaines Snickerdoodle Recipe is a true classic. It is simple and very sweet.
Equipment
- Large mixing bowl
- Electric hand mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
- Wire cooling rack
- Small bowl
Ingredients
- 1 Cup Salted Butter
- 1 ½ Cups Granulated Sugar
- 2 Large Eggs
- 1 Tsp Vanilla Extract
- 2 ¾ Cups All-purpose Flour
- 2 Tsp Cream Of Tartar
- 1 Tsp Baking Soda
- ¼ Tsp Salt
- 2 Tbsp Granulated Sugar For Coating
- 2 Tsp Ground Cinnamon For Coating
Instructions
- Preheat your oven to 350 degrees. Line your metal baking sheets with parchment paper. This keeps the pans clean and ready.
- Cream the butter and sugar in a bowl. Use your mixer on a medium speed. Do this until the mix looks pale.
- Add the eggs and vanilla to the bowl. Beat the mixture again until it is smooth. Do not overmix the wet ingredients.
- Stir in the flour and cream of tartar. Add the baking soda and some salt now. Mix until a soft dough forms slowly.
- Mix the extra sugar and cinnamon together. Use a small bowl for this sweet coating. Set it aside on your kitchen counter.
- Scoop the dough into small round balls. Roll them between your hands to make circles. Make them about one inch in size.
- Roll each ball in the cinnamon sugar. Cover the entire surface of the dough ball. Place them on the prepared baking sheet.
- Bake the cookies for ten minutes total. The edges should look set and light brown. The centers will still look a bit soft.
- Let them sit on the pan for a bit. Move them to the wire rack after five minutes. Enjoy them while they are still warm.
Notes
- Use room temperature eggs for a smoother dough.
- Measure your flour with a spoon and level it.
- Do not overbake these cookies or they get hard.
- Space the dough balls two inches apart on pans.
- Use fresh cinnamon for the very best spice flavor.
- Cream the butter for at least three minutes total.