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Super Soft Sickerdoodle Cookies Recipe

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This recipe for Super Soft Sickerdoodle Cookies is from The Elliott Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cookies:
1 cup (2 sticks) unsalted butter
3 cups all-purpose flour
1 cup granulated sugar
1/2 cup packed dark brown sugar
1 tsp baking soda
1/2 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3 large eggs
1 tsp vanilla extract

For the cinnamon sugar:
1/4 cup granulated sugar
1 tbsp ground cinnamon
1/4 tsp ground nutmeg
Directions:
Directions:
1. Arrange a rack in the midle of the oven and heat at 425ºF. Gently melt the butter in a saucepan or in the microwave and let it cool while you ix the dry ingredients.

2. Place the flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg in a large bowl and whisk to combine; set aside. Whisk the eggs and cooled butter together, then whisk in the vanilla. Pour the egg mixture into the flour mixture and stir just until a soft dough forms.

3. Place the granulated sugar, cinnamon, and nutmeg in a soup plate or shallow bowl and whisk to combine. Form the dough into 1½ inch balls, then roll each ball completely in the cinnamon sugar. Place 12 of them on an unlined, ungreased baking sheet and flatten slightly.

4. Bake until set, about 7 minutes. Cool on the baking sheet for 5 minutes. Transfer to a wire rack and cool completely. Repeat baking the remaining dough, letting the baking sheet cool completely between batches.
Number Of Servings:
Number Of Servings:
36 cookies
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
Recipe Notes:

Make Ahead: The dough can be wrapped and refrigereated for up to 5 days. It can also be frozen in logs, wrapped in plastic wrap, and frozen.

Storage: Leftovrs can be stored in an airtight container at room temperature for up to 5 days.

 

 

 

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