Description
Soft and chewy snickerdoodle cookies coated in a delightful cinnamon-sugar blend, perfect for any occasion.
Ingredients
Scale
- ½ cup butter (room temp)
- ¾ cup granulated sugar
- 1 large egg (room temp)
- 1 tsp vanilla extract
- 1 tsp baking powder
- ¼ tsp salt
- 1⅓ cups all-purpose flour
- 3 tbsp granulated sugar (for coating)
- ½ tbsp cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a stand mixer fitted with a paddle attachment, place the room-temperature butter and granulated sugar. Beat on medium-high speed until light and fluffy, about 3 minutes.
- Add in the egg and vanilla extract, and mix on low speed until combined, about 30 seconds.
- Carefully mix in baking powder, salt, and all-purpose flour. Stop mixing when some flour remnants remain.
- Scoop generous portions of dough into large balls and roll in the cinnamon-sugar mixture.
- Position 6-8 dough balls on the lined baking sheets, leaving space between them.
- Bake for 10-13 minutes until lightly golden brown around the edges; do not overbake to maintain chewiness.
Notes
Serve warm with a glass of cold milk or a scoop of vanilla ice cream. Store leftovers in an airtight container for up to a week or freeze for three months.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 50mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: cookies, snickerdoodle, baking, dessert, easy recipe