Snickerdoodle Cookies
This soft snickerdoodle cookie is the only snickerdoodle cookie you’ll ever eat again.
Ingredients
- 1 cup unsalted butter
- 1 ¼ cup white sugar
- 1 egg
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 teaspoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon salt
Cinnamon Sugar Topping Ingredients
- ¼ cup white sugar
- 2 teaspoons cinnamon
Instructions
- Microwave two sticks of unsalted butter in the fridge for only 30 seconds.
- Add the butter to the bowl of a stand mixer, or a bowl.
- Add sugars, and cream the mixture together.
- Add the egg and vanilla extract and mix.
- Add flour, baking powder, cinnamon, and salt. Mix until dough comes together and is well combined.
- Preheat the oven to 350°F.
- In a small bowl, add white sugar and cinnamon for the topping and mix.
- Shape the snickerdoodle dough into 1 inch balls.
- Roll each dough ball in the cinnamon-sugar mixture until coated.
- Place the coated dough balls onto a baking sheet lined with parchment paper, spacing them around 2 inches apart.
- Gently press down on each dough ball with the bottom of a glass to slightly flatten.
- Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Remove from the oven and let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
I love making a big batch of these cookies and freezing them in Souper Cube Cookie Cubes, so I can pop one or two out and bake in our toaster oven whenever we want a sweet treat.