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Test Kitchen Approved


Recipe By Shantelle Stephens

Prep Time

15 Minutes

Cooking Time

15 Minutes

Recipe By Shantelle Stephens

Sweet-spiced from cinnamon, chewy inside from brown sugar, and crispy outside from white sugar: what's better than a snickerdoodle? Nothing, we think.

Recipe Notes

To freeze for make-ahead cookies, roll dough into balls and freeze in an airtight container. Don’t roll dough balls in cinnamon-sugar mixture until ready to bake. Recipe easily doubles.


For the cookies:

1/2 cup brown sugar, packed

1/2 cup granulated sugar

1/4 cup unsalted butter, room temperature

1 large egg

1 cup all-purpose flour

1 tsp. baking powder

For cinnamon sugar:

Savory Spice ingredients in this recipe


Preheat oven to 350 degrees and line a baking sheet with parchment paper. Using a stand mixer fitted with the paddle attachment or in a large bowl, beat together brown sugar, granulated sugar, and butter until smooth, fluffy, and fully combined. Add egg and mix until incorporated. In a small bowl, whisk together flour, baking powder, and salt. Fold dry ingredients, a third at a time, into butter mixture to create a dough. In a small, shallow bowl, whisk Vanilla Bean Sugar, Supreme Saigon Cinnamon, and salt until combined. Scoop 1 Tbsp. dough at a time and roll in cinnamon sugar. Place 12 dough balls, about 3-inches apart, on prepared baking sheet. Bake for 14 to 15 min., or until edges are set and golden. Repeat with remaining dough or freeze for later.