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
Units
Scale
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
