Indulge in the magic of homemade goodness with The Salted Sicilian’s Classic Snickerdoodle Cookies! This recipe is a timeless classic – the perfect blend of buttery richness, sweet nostalgia, and a touch of cinnamon sugar magic! Share these delights with loved ones, savoring the sweet moments created in your kitchen.
From our kitchen to yours, may the joy of baking continue to fill your home. Happy baking!
Ingredients:
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1/2 cup light brown sugar
• 1/2 tsp sea salt
• 1 tsp baking soda
• 1/2 cup softened salted butter
• 2 eggs
• 1 tsp vanilla extract
For dusting before baking:
• Cinnamon sugar mixture (1 cup sugar + 2 tsp cinnamon + 1/4 tsp nutmeg)
Instructions:
1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium-sized bowl, whisk together the all-purpose flour, baking soda, and sea salt. Set aside.
3. In a large mixing bowl, cream together the softened salted butter, granulated sugar, and light brown sugar until light and fluffy.
4. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
6. Chill the cookie dough in the refrigerator for 30 minutes. This helps prevent the cookies from spreading too much during baking.
7. While the dough is chilling, prepare the cinnamon sugar mixture by combining 1 cup sugar with spices in a small bowl.
8. Once the dough has chilled, use a cookie scoop or spoon to form tablespoon-sized balls of dough. Roll each ball in the cinnamon sugar mixture until evenly coated.
9. Place the coated dough balls on the prepared baking sheet, leaving enough space between each for spreading.
10. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden. Keep a close eye on them to avoid overbaking.
11. Allow the cookies to cool on the baking sheet for a few minutes and transfer to an airtight container when fully cooled.
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