Is there anything better than a snickerdoodle cookie?! I think not.
Every time I make these snickerdoodle cookies, I get rave reviews. They’re my husband’s favorite cookie I make, hands down. They have the perfect amount of crunch on the outside and the perfect chewy cookie center. These cookies have the yummy sugar and cinnamon flavor everyone loves about a snickerdoodle.
These cookies are extremely easy to make as well! The ingredients needed to make the perfect snickerdoodle cookies are so simple:
- Salted Butter (room temperature)
- Egg (room temperature)
- Vanilla Extract
- Baking Powder
A quick tip if your butter and egg are not room temperature! Run a glass under hot water until glass feels warm to the touch and place over the butter and egg for a couple of minutes. This will bring both to room temperature without having to sit around and wait 🙂
Now, onto the fun part – baking snickerdoodles!
We’re going to start out by setting the oven to 350 degrees Fahrenheit and line a couple of cookie sheets with parchment paper. Next we’re going to measure out the flour and baking powder and place into their own bowl.
In your Kitchenaid mixer (or with a hand mixer), cream butter and sugar until nice and fluffy. This will take just a couple of minutes.
Next, add in your egg and vanilla and mix until just combined.
Once all the butter, sugar, egg and vanilla are combined, go ahead and add dry ingredients to your wet ingredients gradually, mixing to combine with each addition. Once combined, the dough should be soft and pliable, but stick together nicely. If the dough is too sticky, add a tad more flour. If the dough is too dry, add about a tablespoon of water at a time until you get the consistency you’re looking for.
Now, we’re going to mix some additional sugar and cinnamon in a separate bowl – this is for rolling the cookies in, yum!
Take equal portions of dough and roll into balls. I like to use a medium sized cookie scooper, but use any size depending upon how large you’d like your cookies.
Once all the cookies have been rolled into balls, we’re going to toss in the cinnamon/sugar mixture until nice and coated. Fun stuff!
Separate evenly onto the cookie sheets. I like to flatten my cookies a tad with my hands before they go into the oven – this step is optional, I just prefer my cookies done this way. Also, if you have any cinnamon/sugar mixture left over, sprinkle onto the top of the cookies at this step. This makes a nice little coating of yumminess on top!!
Bake cookies for about 12 – 16 minutes, until just set. They should be just ever so slightly browned on the bottom when taking out of the oven.
Let the cookies cool on the baking sheets about 5 minutes, then place onto wire racks to finish cooling. My husband always likes to steal a cookie or two while they’re cooling because he can’t wait!
These cookies will keep in an airtight container for roughly 5 – 6 days, if they last that long!!! Trust me, they never last that long in our house!!
- 1 Mixer
- 2 Cookie Sheets May need additional cookie sheets, depending upon size
- Parchment Paper
- Cooling Racks
- 1 C Salted Butter room temperature
- 1 1/4 C Granulated Sugar
- 1 Egg room temperature
- 1 1/2 tsp Vanilla
- 3 C All Purpose Flour
- 1 1/2 tsp Baking Powder
- 1/4 C Granulated Sugar
- 1 1/2 tsp Cinnamon
- Preheat oven to 350 degrees. Line cookie sheets with parchment paper
- Cream butter and 1 1/4 cup sugar until fluffy – this should take a couple of minutes
- Add in egg and vanilla and mix until combined
- In a separate bowl, combine flour and baking powder
- Add flour and baking powder gradually, mixing after each addition
- Scoop out dough and roll into balls
- Combine additional 1/4 cup sugar and cinnamon in a separate bowl and roll balls of dough in mixture until fully coated
- Place dough onto lined cookie sheets and flatten slightly by hand
- Bake in preheated oven 12-16 minutes, until just set and ever so slightly browned on the bottoms
- Let cool on cookie sheets 5 minutes, then transfer to cooling racks to cool completely