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Buttery Snickerdoodles made with European style Plugra butter.
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Buttery Snickerdoodles

Buttery tasting Snickerdoodles made premium style butter.
Course Dessert
Cuisine American
Keyword Snickerdoodles
Prep Time 15 minutes
Cook Time 15 minutes
Chilling and Cooling 2 hours
Total Time 25 minutes
Servings 20 cookies
Author Anna
Cost 5

Ingredients

  • 3 cups all-purpose flour (380 grams)
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ⅜ teaspoon salt or ⅝ teaspoon if using unsalted butter
  • 8 oz butter, such as Plugra (228 grams)
  • 1 ⅔ cups granulated white sugar (325 grams)
  • ⅓ cup light brown sugar, packed (70 grams)
  • 2 large eggs, bring to room temperature.
  • 1 ½ teaspoon vanilla extract

Cinnamon Sugar

  • 2 tablespoons granulated sugar
  • 2 teaspoons cinnamon

Instructions

  • Whisk together the flour, cream of tartar, baking soda and salt in a large bowl. Set aside.
  • Put the softened butter in a stand mixing bowl.
  • Add the sugar and beat with the paddle attachment for three minutes or until light and creamy. Add the eggs one at a time, beating just until mixed. Beat in the vanilla.
  • Add flour mixture to sugar mixture and mix on low with the paddle attachment or by hand to make a soft dough.
  • Using a large cookie scoop (about 2 oz), scoop up rounds of dough. I recommend scooping them onto plastic wrap lined plates and chilling until they are stiff enough to roll in sugar. Otherwise, you can just scoop the mounds and sprinkle the cinnamon sugar all over. Chilling improves the texture somewhat, but the cookies are also fine when baked right away.
  • Preheat oven to 375 degrees F. Line cookie sheets with parchment. If you have insulated baking sheets, they work really well here.
  • Before baking, mix together the cinnamon and sugar. Roll dough balls in cinnamon sugar.
  • Place on a parchment lined baking sheet spacing 3 inches apart and bake one sheet at a time for about 12 minutes (longer if the dough is very cold) or until the cookies develop little cracks in the top and have golden brown edges. At around the 11 minute mark they start going from pale to brown pretty quickly.
  • Right after you pull them from the oven, slide the parchment onto the counter and let the cookies cool on the parchment sitting on the counter (no wire rack).