Soft, chewy snickerdoodle cookies that will leave you speechless.
There, I said it. I may be cocky when it comes to my cookies, but when it comes to the recipes I share here it is because they are tried and true. For over five years this snickerdoodle cookie is one of the most requested cookie for me to make during the holiday season. But, let’s face it – snickerdoodles can be eaten all year round.
You’ll notice that apple cider vinegar is used in this recipe. Do not panic! Trust me, the apple cider vinegar is an incredible substitute for the traditional cream of tartar ingredient and creates the chewiest, fluffiest cookies!
Pre heat oven to 350* Line two baking sheets with parchment paper
Let’s BAKE!
Snickerdoodle Cookies
2 sticks unsalted butter at room temperature
2 eggs
1 tsp vanilla, or maple syrup
1 1/2 cup sugar
1 tsp kosher salt
2 tsp apple cider vinegar (or cream of tartar)
2 3/4 cup flour
1 tsp baking soda
- With a handheld mixer, mix together the butter, eggs, sugar, vanilla, apple cider vinegar and salt until light + fluffy (2 minutes)
- Add flour, and baking soda
- Mix together until everything is incorporated and cookie dough comes together
If you are feeling frisky, you can add cinnamon chips, white chocolate chips or caramels to the dough as well prior to rolling. Whatever floats your boat, babes.
READY TO ROLL!
- First, mix together 1/2 cup sugar + 2 tsp of cinnamon
Roll ping-pong size balls of cookie dough, and roll the cookie balls into the cinnamon sugar to coat.
- Set onto a baking sheet that is lined with parchment paper
- Bake cookies @ 350* for 10-13 minutes. Just until the bottoms are barely golden, and the tops have bubbled a bit. Do not over bake!
- Let cookies cool on a wire rack, and enjoy!
