Yet another classic cookie that I can’t get enough of.
I will be honest…I haven’t made a snicker doodle cookie since 2013. Why? I’m a chocolate chip cookie kind of gal and for some reason I haven’t been able to steer away from my bakery style chocolate chip cookies. I make them all.the.time because I LOVE them.
That’s not fair though…all cookies should have an equal opportunity to shine, right?
Right! Snicker Doodle Cookies have a lot to shine about. First, they’re a classic…they’ve have been around for a while and are popular. They’re chewy, comforting, and slightly sweet with that wonderful essence of cinnamon. Cinnamon is just so comforting…in any recipe. It adds flavor but it also adds an aroma that is not like anything else.
I wish my house always smelled like a snickerdoodle…someone needs to make a candle..wouldn’t that be amazing?
Yes, yes it would.
I brought these over to a family friend’s house because this recipe makes quite a few, about 35 cookies, and they were gone by the end of the night. My brother-in-law said I need to sell them…I will have to think about that! He couldn’t stop eating them and said they might be his favorite cookie I’ve made so far. Awww thanks Nicky!
That’s what all this is about…making food that people love. I freaking love it!
Don’t forget to pin this recipe on Pinterest by clicking the image below!
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar (light brown sugar will work, too)
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- 2½ teaspoons cinnamon
- Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
- In a bowl, mix together dry ingredients - flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
- In a mixer fitted with a paddle attachment (hand-held mixers work too), cream together butter, granulated sugar and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
- With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
- Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later. You do not have to chill the dough, but it is much easier to roll into a ball if it is chilled a little.
- To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
- Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 9). I've had a few comments about them not being fully baked at 10 minutes. Every oven is different so it may take up to 20 minutes for your cookies to fully bake through. I suggest starting at 10 minutes and then watch them from there. However, you do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.
recipe adapted from Two Peas & Their Pod