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Test Kitchen Approved

Snickerdoodles

Recipe By Shantelle Stephens

Prep Time

0 Hours 15 Minutes

Cooking Time

0 Hours 30 Minutes

Recipe By Shantelle Stephens

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:

0.5 cups brown sugar, packed

0.5 cups granulated sugar

0.25 cups unsalted butter, room temperature

1 large egg

1 cups all-purpose flour

1 tsp. baking powder


For cinnamon sugar:





Savory Spice ingredients in this recipe

  • Ground Supreme Saigon Cinnamon

    Our Organically Sourced Saigon Cinnamon has consistently been our most popular cinnamon and in part it’s because our customers seek out bold cinnam...

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  • Ground Saigon Cinnamon (Organically Sourced)

    The unmatched flavor of Vietnamese Saigon cassia is stronger and sweeter than typical "grocery store" cinnamon, making it the perfect cinnamon for ...

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  • Vanilla Bean Sugar

    This sugar is a customer favorite for it's classic flavor that's great on all kinds of desserts. Perfect for coffee. Sprinkle on hot and cold cerea...

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  • Mayan Sea Salt

    Mayan Sea Salt has a clean appearance and flavor but is also an interesting tie to the ancient Mayan way of life. This sea salt was harvested off t...

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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.