Pioneer Woman Snickerdoodle Cookies

Pioneer Woman Snickerdoodle Cookies

This easy and delicious Pioneer Woman Snickerdoodle Cookie recipe is perfect for anyone craving a warm, cinnamon-sugar treat. These soft, chewy cookies are quick to make and use simple ingredients you likely have in your pantry. A classic favorite that’s sure to please everyone with their irresistible, sweet flavor!

Ingredients Needed

  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp kosher salt
  • 1 cup (2 sticks) salted butter, at room temperature
  • 1/4 cup light brown sugar
  • 1 1/2 cups + 2 tbsp granulated sugar
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
  • 2 tbsp ground cinnamon (for rolling)

How To Make Snickerdoodle Cookies

  1. Preheat the Oven: Preheat your oven to 375°F and line two baking sheets with parchment paper.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until fully combined. Set this aside.
  3. Mix Wet Ingredients: In the bowl of a stand mixer, combine the butter, brown sugar, and 1 1/4 cups of granulated sugar. Beat on medium-high speed for 3-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs, one at a time, beating after each addition. Add the vanilla extract and mix again.
  4. Combine Wet & Dry Ingredients: Turn the mixer to low speed and slowly add the dry ingredients. Beat until combined.
  5. Prepare Cinnamon Sugar: In a medium bowl, whisk together the cinnamon and remaining 6 tablespoons of granulated sugar.
  6. Shape the Cookies: Using a 2-tablespoon cookie scoop, form balls of dough. Roll each dough ball in the cinnamon-sugar mixture, coating them generously. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
  7. Bake: Bake the cookies for 8-10 minutes, rotating the pans halfway through. The cookies will puff up and just begin to set in the center. (They will continue to set as they cool.)
Pioneer Woman Snickerdoodle Cookies

Recipe Tips

  • Use room-temperature butter for the best texture. Softened butter helps the cookies spread evenly and stay tender.
  • Don’t skip the cinnamon-sugar coating. It gives the cookies that signature snickerdoodle flavor and a crunchy, flavorful exterior.
  • Measure flour correctly. Too much flour can make your cookies dry. Use a spoon to fill your measuring cup, then level it off.
  • Don’t over-bake. Snickerdoodles should be soft in the center. Remove them from the oven as soon as they are set but still a little puffed.
  • Cool the dough before baking. If the dough is too warm, the cookies will spread too much. Chill for at least 30 minutes for perfect cookie texture.

How To Store Leftovers

  • Refrigerate: Put leftovers snickerdoodle cookies in an airtight container in the fridge for up to one week.
  • Freeze: Store leftovers snickerdoodle cookies in a freezer-safe container for up to 3 months. Let them thaw for about 30 minutes before eating.

Nutrition Facts

  • Calories: 215
  • Total Fat: 10 g
  • Saturated Fat: 6 g
  • Cholesterol: 30 mg
  • Sodium: 105 mg
  • Potassium: 35 mg
  • Total Carbohydrate: 29 g
  • Dietary Fiber: 0 g
  • Sugars: 19 g
  • Protein: 2 g

More Pioneer Woman Recipes:

Pioneer Woman Snickerdoodle Cookies

Difficulty:BeginnerPrep time: 15 minutesCook time: 10 minutesRest time: minutesTotal time: 25 minutesServings:20 servingsCalories:215 kcal Best Season:Suitable throughout the year

Description

This easy and delicious Pioneer Woman Snickerdoodle Cookie recipe is perfect for anyone craving a warm, cinnamon-sugar treat. These soft, chewy cookies are quick to make and use simple ingredients you likely have in your pantry. A classic favorite that’s sure to please everyone with their irresistible, sweet flavor!

Ingredients

Instructions

  1. Preheat the Oven: Preheat your oven to 375°F and line two baking sheets with parchment paper.
  2. Prepare Dry Ingredients: In a large bowl, whisk together the flour, cream of tartar, baking soda, and salt until fully combined. Set this aside.
  3. Mix Wet Ingredients: In the bowl of a stand mixer, combine the butter, brown sugar, and 1 1/4 cups of granulated sugar. Beat on medium-high speed for 3-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs, one at a time, beating after each addition. Add the vanilla extract and mix again.
  4. Combine Wet & Dry Ingredients: Turn the mixer to low speed and slowly add the dry ingredients. Beat until combined.
  5. Prepare Cinnamon Sugar: In a medium bowl, whisk together the cinnamon and remaining 6 tablespoons of granulated sugar.
  6. Shape the Cookies: Using a 2-tablespoon cookie scoop, form balls of dough. Roll each dough ball in the cinnamon-sugar mixture, coating them generously. Place the dough balls on the prepared baking sheets, spacing them about 3 inches apart.
  7. Bake: Bake the cookies for 8-10 minutes, rotating the pans halfway through. The cookies will puff up and just begin to set in the center. (They will continue to set as they cool.)

Notes

  • Use room-temperature butter for the best texture. Softened butter helps the cookies spread evenly and stay tender.
  • Don’t skip the cinnamon-sugar coating. It gives the cookies that signature snickerdoodle flavor and a crunchy, flavorful exterior.
  • Measure flour correctly. Too much flour can make your cookies dry. Use a spoon to fill your measuring cup, then level it off.
  • Don’t over-bake. Snickerdoodles should be soft in the center. Remove them from the oven as soon as they are set but still a little puffed.
  • Cool the dough before baking. If the dough is too warm, the cookies will spread too much. Chill for at least 30 minutes for perfect cookie texture.
Keywords:Pioneer Woman Snickerdoodle Cookies

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