Soft, cinnamon-y, perfect. Snickerdoodles are a classic for a reason. It’s no surprise that I adore them, because cinnamon is one of my favorite flavors!
This is such a quick cookie to bake up. I like smaller cookies so I can nosh on more than one. This recipe makes 24 small or 18 medium-sized cookies, but it easily doubles if you want to bake more. Note: if you make larger cookies than my 1″ ball recommendation, you’ll need to bake them for slightly longer than the recipe says.
You want them all the same size so they bake up evenly and you can’t really re-roll these once you’ve rolled them in cinnamon-sugar. A quick tip to make evenly sized cookies: I divide the dough in half (12 cookies for each half), then in half again (6 cookies each), and in half once more so that I have small portions of dough. That way I can roll the portions into logs and pinch them into thirds for perfectly portioned cookies.
Classic Snickerdoodles
Makes 24
1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1 large egg
1 tsp good vanilla extract
1 tsp baking powder
1/2 tsp salt
1 1/3 cup all-purpose flour
2 Tbsp granulated sugar
1 1/2 Tbsp cinnamon
- Preheat oven to 375 degrees.
- Cream together butter and sugar until well incorporated. Add egg and beat well. Beat in vanilla, baking powder, and salt. Scrape down sides of bowl, add flour, and mix until combined.
- Whisk remaining sugar and cinnamon together in a small bowl.
- Roll dough into 1″ balls and roll in cinnamon sugar. Place on ungreased cookie sheets about 2 inches apart and flatten each ball into a disk using a glass, measuring cup, or your hand.
- Bake for 6-8 minutes, remove from oven, and let cool on the cookie sheet for 1-2 minutes, until firm enough to handle. Transfer to cooling rack and cool completely.
Want a sweet sandwich version of this recipe? Make my Snickerdoodle Sandwiches!
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