Crispy, chewy snickerdoodle cookies are always a favorite holiday cookie.
It’s cookie exchange time! Are you baking up plates of sweet bites to share with friends and family over the next few weeks?
Last year, on a total whim, we organized a cookie exchange at work and everyone loved it so we are gearing up for our 2nd annual exchange – it’s such a great way to get a variety of cookies and sweets without making them all yourself. Last year I shared so-easy-to-make molasses cookies and this year I’ll be bring yet another simple classic cookie – snickerdoodles.
It doesn’t get any easier than butter, sugar, eggs, vanilla, flour, baking soda, and a pinch of salt. Oh, and cinnamon!
The version I’m sharing (adapted from The Joy of Baking) uses a mix of brown and granulated sugar, which produces a cookie with crispy edges and a nice chewy center. They’re low maintenance, which is always appreciated this time of year, and full of wonderful holiday flavor.
There is nothing better than the aroma of fresh-baked cookies and I can’t wait to share them with everyone at work. Although I’ll need to make a second batch – this one’s almost gone!
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These classic snickerdoodles are so easy to make and full of flavor!
- 1/2 cup unsalted butter, room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar, plus 2 tablespoons
- 1 large eggs
- 1 teaspoon pure vanilla
- 1 1/4 cups all purpose flour
- 1/4 teaspoon salt
- 1 teaspoons baking powder
- 1 teaspoon ground cinnamon
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Cream the butter. all of the brown sugar, and 1/4 cup of granulated sugar together, using either a stand mixer fitted with the paddle attachment or a hand mixer, until light and fluffy (about 5 minutes). While the butter and sugars are creaming, whisk the flour, salt, and baking powder together in a medium sized bowl.
- Add the egg and vanilla to the butter and sugar mixture and beat until incorporated. Slowly add the flour mixture, in batches, to the wet ingredients. Stir until just combined before adding more flour. Once the flour mixture is incorporated (the dough will be very soft), put the bowl in the refrigerator and let the dough chill for at least 30 minutes. In a seperate small bowl combine the remaining 2 tablespoons of sugar and cinnamon.
- Scoop about a tablespoon and a half of the dough and, using your hands, form into a ball. Roll each ball in the sugar and cinnamon mixture (1 teaspoon cinnamon plus remaining 2 tablespoons of granulated sugar) until well coated. Space the balls about two inches apart on the baking dish. Once all the balls are formed gently press them down using the bottom of a glass. They should be about 1/2 inch thick.
- Bake the cookies at 400 degrees for 8-10 minutes. Start checking on them early to ensure they don’t over bake. Take them out once the edges have lightly brown. Let them cool a few minutes on the baking sheet before transferring to a wire rack. Once cooled, store them in an airtight container. Makes approximately 18 cookies.
Recipe adapted fromThe Joy of Baking
- Category: Desserts
- Method: Bake
- Cuisine: American
- Serving Size: 1 cookie
- Calories: 133
- Sugar: 13.1g
- Sodium: 40.3mg
- Fat: 5.5g
- Saturated Fat: 3.3g
- Unsaturated Fat: 1.9g
- Trans Fat: 0g
- Carbohydrates: 20.2g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 23.9mg
Keywords: snickerdoodles, cinnamon cookies
The nutrition information in this recipe is an estimate only and was calculated using Nutrifox, an online nutrition calculator.