Snickerdoodles
Tools Required:large (4 to 6-quart) saucepan, measuring cups and spoons, medium bowl, small bowl, baking sheet
Servings Prep Time
21people 15minutes
Cook Time Passive Time
8minutes per batch 1hour to chill
Difficulty Cost
Easy! Inexpensive!
Servings Prep Time
21people 15minutes
Cook Time Passive Time
8minutes per batch 1hour to chill
Difficulty Cost
Easy! Inexpensive!
Dry ingredients:
Wet ingredients:
Garnish:
Instructions
  1. Do not preheat oven. This dough needs to chill at least 1 hour before baking.
  2. Melt butter in a large saucepan over medium-low heat. Remove from heat.
  3. Combine the dry ingredients in a medium bowl and stir. Set aside.
  4. Add sugar to the melted butter and stir well. Cool for 1-2 more minutes.
  5. Stir in the vanilla. Add the egg and stir until smooth and creamy.
  6. Add the dry ingredients to the butter mixture in the saucepan and stir until flour is incorporated.
  7. The dough will be very soft, so you must refrigerate it at least 1 hour before baking.
  8. When ready to bake, preheat oven to 375°F. If using a non-stick baking dish, there’s no need to spray with oil. If not, lightly spray or rub oil onto surface.
  9. Place the sugar and cinnamon in a small, shallow bowl or plate.
  10. Form into 1-inch balls and roll them in the sugar-cinnamon mixture.
  11. Bake for 8 minutes. Cool slightly, then remove from baking sheet using a pancake turner, and transfer to a cooling rack or a piece of waxed paper to finish cooling. Store in an airtight container.