Snickerdoodle Cookies
Classic soft and chewy cookies rolled in cinnamon sugar that crackle beautifully when baked.
Equipment
Ingredients
Cookie Dough
all-purpose flour
280 g
unsalted butter (softened)
115 g
granulated sugar
150 g
large egg
1 piece
baking powder
2 g
baking soda
1.5 g
salt
3 g
vanilla extract
5 ml
Coating
granulated sugar
50 g
ground cinnamon
6 g
Instructions
Prepare oven and baking sheets
Preheat oven to 190°C and line baking sheets with parchment paper.
Mix dry ingredients
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar
In a large bowl, cream together softened butter and granulated sugar until light and fluffy.
Add egg and vanilla
Beat in the egg and vanilla extract until well combined.
Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture and mix until just combined. Do not overmix.
Chill the dough
Cover the bowl and refrigerate the dough for 20-30 minutes to prevent spreading.
Prepare cinnamon sugar coating
In a small bowl, mix together granulated sugar and ground cinnamon for coating.
Shape and coat cookies
Scoop 1.5 tablespoon portions of dough, roll into balls, then roll each ball in the cinnamon-sugar mixture.
Bake the cookies
Place coated cookie balls 5 cm apart on prepared baking sheets. Bake for 8-10 minutes until edges are set but centers still look slightly underdone.
Cool the cookies
Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Original recipe
Storage
Store in airtight container. Cookies freeze well for up to a month.
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