Snickerdoodle Cookies – A buttery sugar cookie rolled in a sweet cinnamon sugar mixture to form the most chewy and delicious cookie.
By now, if you are in the United States, then you are probably spending the day in anticipation of #Eclipse2017.
If you have not been paying attention or you’ve been tuning out all forms of media because you have been in hiding, then let me be the one to tell you that today, Monday August 21, 2017, there will be a total solar eclipse. The moon will completely cover the sun. Several states will be able to view the eclipse in its totality, while all other states, including Florida where I am at, will only be able to see certain phases of the eclipse.
It is actually magical when you think about it and I have to admit that the scientific discovery part of me is so excited and have been reading anything about it that I can get my hands on. The school in my city even decided to allow the kids to be out of school for the day, for safety and probably also figuring many kids would be absent anyway. Now of course I am among the group that waited until the last minute to get my hands on the safety glasses necessary to view the eclipse, so I will be spending my time inside watching the NASA livestream instead. If you would like to check it out as well, then I will link it HERE.
But what better way to wait for the eclipse, than to whip up a quick batch or two of snickerdoodle cookies. These cookies are so good. I mean can you really go wrong when the combination of cinnamon and sugar is involved? I think not. These cookies require basic ingredients that you probably already have in your kitchen with the exception of cream of tartar, which adds more acid to the recipe, see more science stuff. If you do not have any cream of tartar lying around your kitchen, then you can substitute 1 teaspoon of fresh lemon juice or white vinegar instead for the ½ teaspoon of cream of tartar.
Be sure to try this recipe and enjoy the Eclipse 🙂
Snickerdoodle CookiesPrint Recipe
- 1 cup (2 sticks) unsalted butter
- 2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- ¼ cup granulated sugar
- 1 Tablespoon ground cinnamon
Preheat the oven 350 degrees F. and line a large baking sheet with parchment paper. Set aside.
Using a mixer on medium speed, cream together the butter and 2 cups of sugar until light and fluffy.
Add in the eggs and vanilla extract and continue mixing.
In a separate bowl, whisk together the flour, baking soda, cream of tartar.
Turn the mixer on low speed and slowly add the flour mixture into the egg mixture until a dough forms.
In a small bowl, stir together the ¼ cup sugar and cinnamon to combine.
Using a cookie scoop, scoop a cookie and then roll it into the cinnamon sugar mixture until fully coated. Place on the prepared baking sheet spacing about 2 inches apart.
Bake the cookies for 10 to 12 minutes, until lightly browned. Allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a cooling rack to cool completely.