Snickerdoodles
Ingredients
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2 cups all-purpose flour
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1½ teaspoons ground cinnamon
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1 teaspoon salt
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½ teaspoon baking soda
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½ teaspoon cream of tartar
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½ cup sugar
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1 tablespoon ground cinnamon
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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $9.99 or an annual subscription is $99. Download the app and start cooking today!
Preferences
Combine the dry ingredients
In a large bowl, combine the flour, cinnamon, salt, baking soda and cream of tartar. Whisk to combine.
2 cups all-purpose flour
1½ teaspoons ground cinnamon
1 teaspoon salt
½ teaspoon baking soda
½ teaspoon cream of tartar
large bowl
measuring cups
measuring spoons
whisk
Make the cinnamon-sugar mixture
In a small bowl, mix together the cinnamon and sugar until the cinnamon is evenly distributed. Set aside.
½ cup sugar
1 tablespoon ground cinnamon
small bowl
Start the cookie dough
In a large bowl if using a hand mixer or a stand mixer fitted with the paddle attachment, cream the butter, brown sugar and sugar on medium speed until they are light and fluffy, at least 2 minutes.
14 tablespoons unsalted butter
½ cup light brown sugar
10 tablespoons sugar
hand mixer
Add the egg and vanilla
Add the egg, egg yolk and vanilla. Mix on medium speed until the egg and yolk are fully incorporated. Scrape down the sides of the bowl.
1 large egg
1 large egg yolk
½ teaspoon vanilla extract
spatula
Add the dry ingredients
Add the dry ingredients to the bowl and mix on low speed until just combined and no visible flour remains.
Roll the dough and chill
Scoop ping pong ball-sized portions of the dough from the bowl and gently roll each portion into a ball with your hands. Place all the dough balls in a single layer on a June Pan or plate. Chill the dough balls in the refrigerator at least 30 minutes, up to 24 hours, before continuing.
2 June Pans
ice cream scoop
Preheat the June Oven
When you are ready to bake the cookies, preheat the June Oven. With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.
June Oven
Coat the dough balls in cinnamon sugar
Roll each ball in the cinnamon sugar mixture to heavily coat. Once coated, space 6 cookie dough balls across the June Pan about 3” apart from each other.
Bake the snickerdoodles
Place the cookies on the middle shelf of the June Oven. Bake the snickerdoodles 14 minutes, until they are puffed and light golden brown. June will notify you when the cookies are ready. If desired, follow on-screen instructions to continue cooking.
Serve
Remove the cookies from the June Oven and allow them to cool on the June Pan for 3 minutes before transferring them to a cooling rack to cool completely. Cool the June Pan completely before rolling and baking the next batch. Bake the remaining cookies in batches of 6, cooling the June Pan between each batch.
flip spatula
cooling rack