Classic snickerdoodle cookie recipe, cinnamon sugar topped cookies, crackly on the outside while pliable on the inside.
It’s important that all your ingredients be room temperature when making the cookie dough.
- 4 Tablespoons Unsalted Butter
- 1/3 Cup Brown Sugar
- 1/3 Cup White, Granulated Sugar
- 1 Egg
- 1 Cup All Purpose Flour
- 1 Tablespoon Cornstarch
- ½ teaspoon Baking Soda
- ¼ teaspoon Kosher Salt
Cinnamon Sugar - whisk well to incorporate
- ½ Cup Sugar
- 3 Tablespoons Ground cinnamon
1 Preheat your oven to 350°F. Cream the butter until it's soft, smooth and light.
2 Add both of the sugars to the creamed butter and mix until they are fully incorporated, and lighter in color. Add salt.
3 Stirring vigorously, add the egg to the mixture and beat until the batter looks uniform.
4 Sift the flour, cornstarch and baking soda, and fold, in three additions, into a large bowl to create cookie dough.
5 Form balls of dough with a soup spoon and plop them in cinnamon sugar, swirling to coat.
6 On a buttered or parchment lined cookie sheet, place the dough balls 3 inches apart. Flatten the dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on the flattened surface.
7 Set the first timer for 7 minutes. Turn the pan around and set a second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.
8 Cool on a baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.
Yield: Makes 12-18 cookies.