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Snickerdoodles - Cooking with Tami
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Snickerdoodles

5 from 1 vote
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.
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Prep Time 20 minutes
Cook Time 8 minutes
Servings: 30 cookies
Course: Dessert
Ingredients Method Notes

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

Method
 

  1. Preheat oven to 400°.
  2. Combine ¾ cup granulated sugar, brown sugar, and butter in a medium bowl; beat with a mixer at medium speed until light and fluffy.             
  3. Beat in vanilla and egg.
  4. Combine flour, baking soda, ½ teaspoon cinnamon, and salt, stirring well with a whisk.
  5. Add flour mixture to butter mixture; beat just until combined.
  6. Shape dough into 30 balls.
  7. Combine ⅓ cup granulated sugar and 1 ½ teaspoons cinnamon in a small shallow dish.
  8. 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.
  9. Bake at 400° for 8 minutes or until tops crack.
  10. Cool on pans 1 minute.  Remove from pans; cool on wire rack.

Notes

Recipe from Cooking Light Magazine.