Look no further for the best Snickerdoodle Cookies recipe, especially if you are craving for soft, thick and fluffy cookies instead of the typical flat and crispy. These cookies are melt in your mouth delicious and full of cinnamon flavor.
Prep Time15 mins
Cook Time10 mins
Total Time30 mins
Servings: 14 cookies
- 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.
Serving: 35g | Calories: 150kcal