Snickerdoodles
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Test Kitchen Approved Recipe

YIELD
2 dozen

TIME
Active Prep: 15 min
Cook: 15 min

INGREDIENTS

Add all Savory items to cart

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.



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 Kosher 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.



THANKS TO
Shantelle Stephens

NUTRITION
Nut-Free
Vegetarian



ITEMS IN THIS RECIPE

36
3 lbs  
$6.65

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