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Soft centers, sweet crunch, total Classic Buttery Cinnamon Snickerdoodles cookie comfort
These Classic Buttery Cinnamon Snickerdoodles are soft, cinnamon sugar-coated cookies made with simple pantry staples and baked to perfection in under 30 minutes.
Why you will love and enjoy Classic Buttery Cinnamon Snickerdoodles
- Soft centers with lightly crisp edges
- Simple pantry ingredients you already have
- Ready in under 30 minutes
Warm cinnamon sugar and buttery goodness in every bite
Print
Classic Buttery Cinnamon Snickerdoodles
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 20 to 24 small cookies depending on size 1x
- Category: Cake Cupcakes Cookies and Tarts
- Method: Easy baking
Description
These Classic Buttery Cinnamon Snickerdoodles are the kind of cookies you make once, and suddenly everyone expects them on repeat. They’re soft in the middle, lightly crisp on the edges, and rolled in the most irresistible cinnamon sugar coating.
Ingredients
Dough
- 1/2 cup butter, at room temperature
- 3/4 cup sugar
- 1 large egg, at room temperature
- 1 tsp vanilla extract
- 1 tsp baking powder
- 1/4 tsp salt (use 1/2 tsp if using unsalted butter)
- 1 1/3 cups plain flour, spooned and leveled
Coating
- 2 tbsp sugar
- 1 to 1 1/2 tsp ground cinnamon, to taste
Instructions
- Preheat your oven to 350⁰F (180⁰C). Line baking trays with parchment paper.
- In a medium bowl, beat 1/2 cup room temperature butter and 3/4 cup sugar until smooth and creamy.
- Add 1 large egg and beat again until fully combined. Scrape down the sides.
- Mix in 1 tsp vanilla extract, 1 tsp baking powder, and 1/4 tsp salt, making sure everything is evenly blended.
- Add 1 1/3 cups plain flour gradually, mixing just until incorporated. Don’t overmix. If it feels too sticky to handle, chill it for 10 to 15 minutes.
- For the coating, combine 2 tbsp sugar and 1 to 1 1/2 tsp ground cinnamon in a small bowl or zip-top bag. Stir or shake well so the cinnamon is evenly distributed.
- Scoop about 1 tsp of dough and roll it lightly between your hands into a ball. Drop the ball into the cinnamon sugar and roll until fully coated.
- Place the coated dough balls on the prepared baking trays, spacing them about 2 inches apart.
- Use the bottom of a flat glass to gently press each one to about 3/8 inch thick.
- Bake for 8 minutes if you like them soft and tender in the center, or up to 10 minutes for slightly crisp edges. They’ll firm up as they cool.
- Let the cookies cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Created, prepared, tried, and tested Preshana
Classic Buttery Cinnamon Snickerdoodles bake up soft in the center with a delicate cinnamon sugar crust. They’re the kind of cookies that quietly disappear from the cooling rack before you know it.
Classic Buttery Cinnamon Snickerdoodles deliver everything a classic cookie should be. Soft centers, lightly crisp edges, and that familiar cinnamon sugar coating make them hard to resist, and once baked, they tend to disappear faster than expected.
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Those sound delicious!
Thanks Joanne, hope you give it a go. Enjoy it