The Best Snickerdoodles

I volunteered to bake some things for a school bake sale and had originally planned on doing some delicious cupcakes filled with goodness and my pumpkin pie brownies. However, finding out that the baked goods were to be turned in at school a day earlier than anticipated, crimped my plans a little. I did not have time to go to the store and get the ingredients needed for the recipes I had planned so I decided to look in the pantry and see what I could come up with. After staring at my fairly barren baking shelf, it hit me. Snickerdoodles!

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Snickerdoodles are perfect for Fall and Winter with their cinnamon goodness. They are also perfect when you find yourself in a pinch and need to make cookies fast!

Mix softened butter, sugar and brown sugar in a large bowl with a hand mixer. Mix for a couple of minutes until it has a nice creamy texture (P.S. is anything better than butter and sugar?). Add in the whole egg, egg yolk, vanilla and mix well. Then add in the flour, baking powder, salt and 1 tsp cinnamon. Make sure it is all mixed nicely and make your cinnamon sugar mixture in a separate bowl for dipping.

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 Grab a small chunk of cookie dough about the size of a donut hole. That’s right, my size reference for cookie dough is another delicious sweet treat. None of this ‘tablespoon size ball’ stuff for me thank you very much. Place the cookie dough balls in the cinnamon sugar mixture and roll them around until they are well coated. If you are wanting a festive look, feel free to add a little colored sugar as well. I topped some of mine with red sprinkles and they look quite nice and add a little extra special touch.

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Place them on the parchment lined cookie sheets making sure to leave plenty of space in between them. Now this next step is optional but I like to gently press down and squish them a little bit so they are not so round. I don’t really have a good reason for doing this, I just always do this with cookies!
squishing

Place the cookies in the preheated oven and bake for 8-10 minutes. I found my sweet spot for the perfect texture was at 9 minutes. They came out perfectly soft and chewy. Don’t forget they will set up a little as they cool so don’t overcook them.
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Ingredients:

  • 1 cup of softened butter
  • 3/4 cup of sugar
  • 1/2 cup packed brown sugar
  • 1 whole egg
  • 1 egg yolk
  • 3 tsp vanilla
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 tsp cinnamon
  • 2 3/4 cup flour

Cinnamon sugar mix

  •  1/4 cup sugar
  • 3 tsp cinnamon

Directions

Preheat oven to 325 degrees and prepare baking sheets with parchment paper.

Mix softened butter, sugar and brown sugar in large bowl with hand mixer (or stand mixer). Mix for about 2 minutes until ingredients are smooth and creamy. Add in the whole egg, egg yolk and vanilla and mix for another couple minutes. Mix in the baking powder, salt and cinnamon. Finally add the flour and mix on low speed until incorporated.

Mix together 1/4 cup sugar and 3 tsp cinnamon in a separate bowl. Make donut hole size balls (approximately 1.5 in) and dip them in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets and gently press down to slightly flatten dough ball. Bake for 7-10 minutes, checking frequently after 7. Remember the cookies with set as they cool, so be careful not to overcook them.

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The only bad thing about these cookies is that I had to give them away :(.

For another great cookie recipe check out these peanut butter cookies!

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