Vanilla Snickerdoodles
Prep
20 mins
Cook
25 mins
Servings
6
Difficulty
Easy
These vanilla snickerdoodles are my go to cookie whenever I want something homemade but don't have hours to spend in the kitchen. With just 20 minutes of prep and 25 minutes in the oven, you'll have a batch of warm, cinnamon sugared treats ready before dinner. The best part? You probably have most of these ingredients sitting in your pantry right now, so there's no need for a special trip to the store. I love using pure vanilla extract because it adds such a lovely depth of flavor, plus eggs are packed with choline which supports brain health. These cookies strike that perfect balance between simple and impressive, making them ideal for weeknight baking or impressing friends with minimal effort.
Ella x
Ingredients
- 250 gall-purpose flour
- 3 gbaking soda
- 1 gcream of tartar
- 250 ggranulated sugar
- 100 gbrown sugar
- 150 gunsalted butter
- 2large eggs
- 2 mlpure vanilla extract
- 1 gsalt
- 50 gconfectioners' sugar
- 100 gcaster sugar
Detail level
Instructions
- 1
Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
Tip: Make sure to grease your baking sheet properly to prevent the cookies from sticking.
- 2
In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- 3
In a separate large bowl, beat the butter and sugars until light and fluffy, about 3 minutes.
Tip: Be patient and take your time to get the right consistency.
- 4
Beat in the eggs one at a time, followed by the vanilla extract.
- 5
Gradually mix in the dry ingredients until just combined, being careful not to overmix.
Tip: Don't overmix the dough, as it will lead to tough cookies.
- 6
In a small bowl, mix together the confectioners' sugar and caster sugar.
- 7
Scoop the dough into balls, about 20g each, and roll them in the sugar mixture to coat.
Tip: Make sure to coat the cookies evenly to get that perfect crunch on the outside.
- 8
Place the balls onto the prepared baking sheet, leaving about 2cm of space between each cookie.
Tip: Don't overcrowd the baking sheet, as the cookies will spread a bit during baking.
- 9
Bake for 12-15 minutes, or until the edges are set and the centers are slightly soft.
- 10
Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tip: Let the cookies cool completely before storing them in an airtight container.
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