Cinnamon Sugar Snickerdoodles Recipe
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
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.
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