The BEST Snickerdoodles
Deliciously thick, soft, and chewy Snickerdoodle cookies that are perfectly spiced with cinnamon, and generously coated in cinnamon sugar. These really are the best Snickerdoodles!
Servings: 20 - 22 cookies
Calories: 187kcal
Ingredients
For the Cookies
- 3 cups (375g) plain/all-purpose flour
- 2 teaspoons baking powder*
- ¼ teaspoon salt
- 1 teaspoon ground cinnamon
- ¾ cup (170g) unsalted butter softened
- 1 cup (200g) caster/granulated sugar
- ½ cup (100g) light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
For the Coating
- ⅓ cup (65g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 190C/375F/Gas 5, and line a baking tray with parchment paper, or a silicone mat. Set aside.
- Whisk together the flour, baking powder, salt, and cinnamon. Set aside.
- Beat together the butter and sugars until light and fluffy, then add the egg and vanilla, and mix until smooth and combined.
- Add the dry ingredients and fold in until completely combined. Use your hands to bring the dough together if the spatula is not enough.
- For the cinnamon sugar, whisk together the sugar and cinnamon in a small bowl.
- Roll the dough into 1.5oz balls, generously coat each ball in cinnamon sugar, and place onto the prepared baking tray. Bake for 10 - 12 minutes.
- Allow to cool on the baking tray for 5 - 10 minutes before transferring to a wire rack to cool completely.
Video
Notes
*If you want to use cream of tartar in this recipe, simply REPLACE the baking powder with 2 teaspoons cream of tartar AND 1 teaspoon baking soda.
Cookies stay fresh, kept in an airtight container, at room temperature for up to 1 week.
Cookie dough balls can be kept in the fridge for up to 5 days, or frozen for up to 3 months. Bake straight from frozen.