Look no further for the best Snickerdoodle Cookies recipe, especially if you are craving for soft, thick and fluffy cookies instead of the typical thin and crispy. These cookies are melt in your mouth delicious and full of cinnamon flavor.
As I am typing up the recipe for this post, I’m seriously craving some Snickerdoodle Cookies and will need to bake up another batch stat! I love cinnamon, but typically associate the flavor with Fall weather, and the holiday season. These cookies however are perfect any day. Serve them up with a scoop of ice cream, and they will be all I’m eating for dessert this summer.
Snickerdoodle Cookies Recipe Tips and Tricks
- The recipe instruction calls for a stand mixer with the paddle attachment. But if you don’t own a stand mixer, a regular hand mixer will work just fine.
- I like to use an ice cream scoop to portion all sort of cookie dough, and cupcakes batter. Though you could use a tablespoon for this recipe if you don’t own an ice cream scoop.
- You don’t absolutely need to refrigerate this cookie dough since it should come out clean and easy to handle as the recipe uses softened butter instead of melted butter. But I like to refrigerate just very quickly to make sure everything is nice and tight, especially in warm weather.
- I did not flatten the cookies in this recipe since I wanted soft, thick and fluffy cookies. But if you want thinner and crispier cookies, you could flatten them with the bottom of a glass before baking.
Typical Snickerdoodle Cookies are just straight vanilla cookies rolled in cinnamon sugar. These are a little different in that they also contain cinnamon in the cookie batter. I like them this way because you can get full cinnamon flavor in every single bite, inside and out. I think you’ll agree once you taste these melt in your mouth delicious cookies.
Did you enjoy this recipe? Would you like to see a small batch recipe that makes just half a dozen of these? Let me know in the comment or shoot me an email! I also welcome any and all recommendation/request. 🙂
- 4 oz unsalted butter - softened
- 3/4 cup granulated sugar - divided
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 1/3 cup all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon kosher salt
- 2 teaspoon cinnamon - divided
Measure out 3/4 cup of sugar and set aside 2 tablespoon for the topping.
Add the remaining sugar and softened butter to a medium mixing bowl and beat with the paddle attachment until combined and fluffy, about 1 minute.
Add egg and vanilla to the sugar and beat for another minute until thoroughly combined.
In a small bowl, whisk together flour, baking powder, salt and 1 teaspoon of cinnamon until evenly distributed.
With the mixer on low speed, add the flour and mix until just combined.
Scrape the side and bottom of bowl to ensure everything is well mixed.
Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.
Mix the 2 tablespoon of sugar set aside earlier with 1 teaspoon of cinnamon in a shallow dish for topping.
Take the dough out of the fridge and divide with a small ice cream scoop, roll the dough in the palm of your hand to form 1 1/2” balls. This will yield about 14 balls.
Roll each dough ball entirely in cinnamon sugar and set the dough balls on a parchment line baking sheet about 2” apart. Don’t flatten them.
Bake for 10 minutes.
Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.