Snickerdoodle Cookies
Simple yet delicious snickerdoodle cookies from scratch that stay chewy days later!
Ingredients
- 2 ¾ cups flour *see notes
- 1 ¼ cups white sugar
- ¼ teaspoon baking powder
- 1 teaspoon baking soda
- 2 teaspoon ground cinnamon
- ½ cups unsalted butter
- 2 large eggs
- 2 teaspoon vanilla extract
- ½ teaspoon almond extract
- optional turbinado sugar for sprinkling on top
Instructions
- Preheat oven to 400℉.
- In a large mixing bowl combine all ingredients and mix well.
- Use 1 ½ tbsp. for each scoop of cookie dough to form balls. Space balls 2" apart on either a pizza stone or cookie sheet covered in parchment paper. Sprinkle with turbinado sugar. Bake for 12 minutes.
- Remove from oven and let sit on stone/pan for a minute before transferring to cooling rack The cookies might seem super soft still but they will harden up some as they cool. This is why I recommend letting them sit for a minute before moving so they don't fall apart.
- Store in the fridge for 4-5 days max or freeze for a later date.
Notes
* I have used all different flours with success: white, white wheat, whole wheat, and ½ wheat-½ white