Classic Snickerdoodle Cookies
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Soft in the center, lightly crisp on the edges, and coated in a cozy cinnamon-sugar crunch, these Farm2Flour Snickerdoodle Cookies are a classic done right. Made with our freshly stone-milled Organic All-Purpose Flour, they have a tender crumb and warm flavor that makes them hard to resist. Perfect for holiday baking, cookie swaps, or an everyday sweet treat.
Ingredients
Cookies
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups sugar
- 2 large eggs, room temperature
- 2¾ cups Farm2Flour All-Purpose Flour
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon fine sea salt
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Mixture
- ¼ cup sugar
- 1½ tablespoons cinnamon
Directions:
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Cream the Butter & Sugar: In a large bowl or stand mixer, beat the butter and sugar together until light and fluffy, about 2–3 minutes.
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Add Wet Ingredients: Beat the eggs into the butter and sugar mixture one at a time, then mix in the vanilla extract.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
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Combine: Add the dry ingredients to the wet ingredients and mix just until combined.
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Rest the Dough: Cover the dough and let it rest for 20–30 minutes (this is key when using fresh-milled flour).
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Preheat the Oven: Preheat oven to 375°F and line baking sheets with parchment paper.
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Roll Cookies: Scoop about 1½ tablespoons of dough, roll into balls, then coat evenly in the cinnamon sugar mixture.
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Bake: Bake for 9–11 minutes, until the edges are set and the centers look soft.
- Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
With their soft centers and cinnamon-sugar coating, these snickerdoodles are a timeless cookie that never goes out of style. Simple ingredients, thoughtful flour, and just the right amount of spice make this a recipe you’ll come back to again and again.
