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Snickerdoodles
This recipe makes a wonderfully chewy, soft snickerdoodle that will be gone within a day or two!
Plan Ahead Note
: the butter and egg need to be brought to room temperature.
5
from 1 vote
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Prep Time
20
minutes
mins
Cook Time
8
minutes
mins
Course
Dessert
Servings
30
cookies
Ingredients
¾
cup
granulated sugar
⅔
cup
light brown sugar
packed
½
cup
butter
softened
1
teaspoon
vanilla extract
1
egg
at room temperature
1 ½
cups
all-purpose flour
1
teaspoon
baking soda
½
teaspoon
ground cinnamon
¼
teaspoon
salt
⅓
cup
granulated sugar
1 ½
teaspoons
cinnamon
Instructions
Preheat oven to 400°.
Combine ¾ cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.
Beat in vanilla and egg.
Combine flour, baking soda, ½ teaspoon cinnamon, and salt, stirring well with a whisk.
Add flour mixture to butter mixture; beat just until combined.
Shape dough into 30 balls.
Combine ⅓ cup granulated sugar and 1 ½ teaspoons cinnamon in a small shallow dish.
Roll balls in sugar mixture, and place 2" apart on a silicone baking sheet or a parchment sheet placed on top of a cookie sheet.
Bake at 400° for 8 minutes or until tops crack.
Cool on pans 1 minute. Remove from pans; cool on wire rack.
Notes
Recipe from Cooking Light Magazine.