Snickerdoodle Cookies with Cinnamon Sugar Recipe
Classic snickerdoodle cookies with a perfect balance of cinnamon and sugar, featuring a chewy center and crispy edges.
Equipment
- 1 Mixing bowl
- 1 Electric mixer or whisk
- 1 Baking sheet
- 1 Silicone baking mat or parchment paper
- 1 Mixing spoon
- 1 Cookie scoop or tablespoon
- 1 Plate
Ingredients
- 1 cup Unsalted butter Softened
- 1 cup Granulated sugar
- 1 cup Brown sugar Packed
- 2 Large eggs
- 1 teaspoon Vanilla extract
- 3 cups All-purpose flour
- 2 teaspoons Baking powder
- 1 teaspoon Salt
- 2 tablespoons Ground cinnamon For coating
- 1/2 cup Granulated sugar For coating
Instructions
- Preheat oven: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Add eggs and vanilla: Beat in eggs one at a time, then stir in vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt.
- Mix dough: Gradually blend dry ingredients into the wet mixture until just combined. Do not overmix.
- Prepare coating: In a shallow plate, mix together cinnamon and sugar for coating.
- Portion dough: Using a cookie scoop, portion dough into 1-inch balls.
- Coat cookies: Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
- Bake: Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes or until edges are golden brown.
- Cool: Cool on baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
-
Tips: For chewier cookies, bake for less time. For crispier cookies, bake for longer time.
-
Storage: Store in an airtight container for up to 1 week.
-
Freezing: Freeze dough balls for up to 3 months for future baking.
-
Variations: Add chocolate chips or nuts to the dough for extra flavor and texture.