These snickerdoodles are my favorite! Thin and chewy in the middle, with a slightly crisp and golden edge. No chilling or cream of tartar required.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 9 large cookies (1 tray)
For the cookies::
- 1.5 cups all-purpose flour (7.5 ounces by weight)
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the coating::
- 1/4 cup granulated sugar
- 2 teaspoons cinnamon
Preheat oven to 375 degrees F. Line a sheet tray with parchment paper or a silicone mat.
In a medium bowl, whisk to combine the flour, cinnamon, baking powder, and salt.
In a large bowl, cream together the butter and both sugars with an electric mixer until light and fluffy.
Add the egg and vanilla extract, and mix until combined, about another minute.
Add the dry ingredients and mix until the dough comes together. It will look thick and crumbly.
For the coating, in a small bowl, whisk to combine the sugar and cinnamon.
Scoop the cookie dough with a large 3 Tablespoon cookie scoop,
and drop into the cinnamon sugar mixture. Roll around well to coat, then place on the baking sheet.
When the dough is all scooped out, use a glass to flatten each ball into a disk about 1/4″ thick.
Bake for 10-12 minutes, until golden and crisp on the edges, but still soft in the middle.
Let the cookies cool on the pan for a few minutes to set their shape, then they’re ready to enjoy!
Calories: 290kcal | Carbohydrates: 45g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 48mg | Sodium: 98mg | Fiber: 1g | Sugar: 29g