These Snickerdoodles are simple to make, soft and chewy and filled with sweet cinnamon flavor.
More and more I’m trying to cook things from scratch. I’ve made Italian bread, French bread, pizza dough and biscuits and one day I plan to try my hand at homemade mozzarella and ricotta cheeses, too!
Making breads from scratch is exponentially easier with a KitchenAid mixer, something I didn’t use when I made my first ball of dough. It’s super hard work to knead dough by hand, especially bread dough. If you don’t already own one, it’s something to save up for or ask for as a gift. I LOVE mine.
Other baked goods are much simpler to put into the regular “homemade” rotation. Like … cookies!
The bonus of baking cookies from scratch is that we get to lick the cookie dough bowl, something that’s definitely missed when you buy the cookies from the supermarket. (At your own risk, of course! Though there are safer ways to enjoy raw cookie dough.)
It’s hard to stray away from chocolate chip cookies.
They’re a classic and I love them.
But I’m always game for trying something different, too. Like, Snickerdoodles!
Cinnamon, sugar, buttery cookie — what’s not to love (especially warm right out of the oven with a cold glass of milk)?
- 1/2 cup salted butter
- 3/4 cup + 2 tablespoons granulated sugar
- 1 large egg
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 2 teaspoons cinnamon
- Preheat the oven to 400°F.
- Cream the butter, 3/4 cup sugar and egg together with a mixer for 2 minutes. Sift the flour, baking powder, 1 teaspoon cinnamon and the salt together in separate medium bowl.
- Add the flour mixture to the butter mixture and continue mixing for 1 more minute, or until the ingredients are incorporated.
- Mix the 2 tablespoons of sugar with the remaining 1 teaspoon of cinnamon in a small bowl. Roll the cookie dough into 1-1/2" balls, then coat them in the cinnamon sugar mixture. Place them on an ungreased baking sheet about 2" apart.
- Bake the Snickerdoodles for 8-10 minutes, or until the edges look golden and the tops aren't shiny. Remove the baking sheet from the oven and let the cookies cool for 1 minute before transferring them to a wire rack to cool completely.
Tip: eat a cookie while it's still warm!
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- Bellemain Stainless Steel Fine Mesh Strainers, Set of 3 Graduated Sizes with Comfortable Non Slip Handles
- Wilton Perfect Results Premium Non-Stick Bakeware Cookie Baking Sheets Set, 2-Piece
- Wilton Excelle Elite 3-Tier Cooling Rack for Cookies, Cakes and More
- 1Easylife 18/8 Stainless Steel Measuring Spoons, Set of 6 for Measuring Dry and Liquid Ingredients
- All-Clad 8700800515 All- Measuring Cups
- Pyrex Prepware 2-1/2-Quart Glass Mixing Bowl
- KitchenAid KSM150PSAQ Artisan Series 5-Qt. Stand Mixer with Pouring Shield - Aqua Sky
Nutrition Information:Yield: 10 Serving Size: 2
Amount Per Serving: Calories: 272Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 43mgSodium: 155mgCarbohydrates: 39gFiber: 5gSugar: 3gProtein: 8g