Stuck On Sweet
sharing a little of everything but always saving room for dessert
June 1, 2016
September 3, 2018 at 2:09 pm
I can’t find the recipe or print it. Can you tell me where I’m going wrong? You made me hungry to try it!
Jessica Erin says
September 4, 2018 at 3:13 pm
Hi Pat! I’m not sure why you’re having trouble. Are you looking from your phone? I would suggest clicking on the button that says “click here for recipe” Otherwise, here it is!!
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.