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. Beat the butter until it's soft, smooth and light.
2 Add sugars, salt: Add both of the sugars to the beaten butter and mix until they are fully incorporated, and lighter in color. Add salt.
Beat until the dough is light and fluffy.
3 Add egg: Stirring vigorously, add the egg to the mixture and beat until the batter looks uniform.
4 Fold flour mixture into wet: Sift the flour, cornstarch and baking soda, and fold, in three additions, into the butter egg mixture to create the cookie dough.
5 Form balls of dough with a soup spoon and plop them in cinnamon sugar, swirling to coat.
6 Flatten dough balls on lined cookie sheet: 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 Bake: Put into the 350°F oven. 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: 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.