Snickerdoodles
When you hear snickerdoodles, you might think of cookies filled with pieces of Snickers, but they’re actually delicious soft American cinnamon sugar cookies. Perfect with a cup of coffee or tea!
Servings: 25 cookies
Ingredients
- 275 grams unsalted butter
- 325 grams granulated sugar
- ½ tsp salt
- 2 tsp vanilla extract
- 2 medium eggs
- 400 grams all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
Cinnamon sugar
- 100 grams granulated sugar
- 1-2 tbsp ground cinnamon
Instructions
- Beat the butter, sugar, salt, and vanilla extract until creamy. Add the eggs one at a time, mixing until fully incorporated before adding the next egg.
- Add the flour, baking soda, and baking powder and mix until a soft dough forms. Cover the dough and refrigerate for at least 1 hour.
- After chilling, briefly knead the dough and shape it into balls of about 40 grams each.
- In a small bowl, mix the extra sugar and cinnamon. Roll each ball of dough in the cinnamon sugar and place on a parchment-lined baking sheet.
- Gently press the dough balls down to flatten them slightly. Make sure to leave enough space between the cookies.
- Bake at 400°F/200°C (conventional oven) for 8-13 minutes, until the cookies are baked through and lightly golden.
- Let the snickerdoodles cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Tips
The centers of these snickerdoodles should stay nice and soft. Don’t wait until the cookies feel completely firm before taking them out of the oven.
How to store
Store the snickerdoodles in an airtight container at room temperature for about 1-2 weeks.