Cinnamon Sugar Snickerdoodles Recipe
Active Prep: 15 min
Cook: 15 min
For the cookies:
- 1/4 cup butter, at room temperature
- 1/2 cup loosely packed brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup all-purpose flour
- 1 tsp. baking powder
- Pinch of Kosher Salt
For the cinnamon sugar:
- 1/4 cup Vanilla Bean Sugar
- 2 tsp. Supreme Saigon Cinnamon
- Or use our blend:
- 2 Tbsp. Cinnamon Sugar
Add all Savory items to cart
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: Preheat oven to 350 degrees. In a large bowl, combine butter and sugars. Using a stiff spatula, stir and paddle the ingredients until uniformly combined. Add egg and whisk rapidly until combined into butter mixture. In a small bowl, combine flour, baking powder and a three-finger pinch of salt. Fold flour mixture, in a few batches, into butter until mixture completely incorporated.
For the cinnamon sugar: In a small, shallow bowl, stir together Vanilla Bean Sugar and ground cinnamon for a homemade cinnamon sugar, or use our Cinnamon Sugar blend.
To bake the cookies: Scoop out tablespoons of the dough, roll them in the cinnamon sugar and place them about 3 inches apart on a baking sheet. If you want them uniform, press each one down with a flat-bottomed pint glass or measuring cup. Bake until cooked through and edges are golden, 10 to 15 min. Sprinkle with more cinnamon sugar as they cool, if desired.
When is serving snickerdoodles not a good idea?