Skip to content
Celebrate with free shipping on all orders! Use code JULY4TH at checkout
Celebrate with free shipping on all orders! Use code JULY4TH at checkout

Test Kitchen Approved

Snickerdoodles

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.

Ingredients

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

Directions

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.