Joanna Gaines Snickerdoodle Cookie Recipe
If you love classic cinnamon-sugar cookies, this Joanna Gaines Snickerdoodle Cookie Recipe is perfect for you.
Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup unsalted butter softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar for rolling
- 1 tablespoon ground cinnamon for rolling
Instructions
Preheat Oven
- Preheat oven to 375°F (190°C). Line baking tray with parchment paper.
Mix Dry Ingredients
- In medium bowl, whisk together flour, cream of tartar, baking soda and salt. Set aside.
Cream Butter and Sugar
- In large bowl, beat butter and 1 ½ cups sugar until light, fluffy, and pale.
Add Eggs and Vanilla
- Add eggs one at a time, then vanilla. Beat until smooth and fully incorporated.
Combine Wet and Dry Ingredients
- Gradually add dry ingredients. Mix until soft, slightly sticky dough forms.
Prepare Cinnamon-Sugar
- In small bowl, mix 3 tablespoons sugar with 1 tablespoon cinnamon for rolling.
Shape Cookies
- Scoop small portions of dough (about 1 tablespoon each). Roll into balls.
Coat with Cinnamon-Sugar
- Roll each dough ball in cinnamon-sugar mixture until fully coated.
Place on Tray
- Arrange cookies 2 inches apart on prepared baking tray.
Bake Cookies
- Bake 10–12 minutes until edges are lightly golden. Centers should remain soft.
Cool on Tray
- Let cookies cool on tray for five minutes before transferring to cooling rack.
- Serve and Enjoy
- Serve warm or at room temperature with tea, coffee or milk.
Notes
- Use room temperature butter for easier creaming.
- Chill dough 15–20 minutes for thicker cookies.
- Add a pinch of nutmeg for extra warmth.
- Use superfine sugar for smoother coating.
- Press down slightly with fork for decorative pattern.
- Store cookies in airtight container to maintain softness.
- Dip half cookie in chocolate for fun twist.