Snickerdoodles

It’s important that all your ingredients be room temperature when making the cookie dough.

  • Prep time: 25 minutes
  • Cook time: 15 minutes
  • Yield: Makes 12-18 cookies

Ingredients

Snickerdoodles

  • 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

Method

1 Preheat your oven to 350°F.  Beat the butter until it's soft, smooth and light.

Creamed butter for Snickerdoodle cookie dough

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.

How to Make Snickerdoodle Cookies Creaming snickerdoodle cookie dough

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.

Snickerdoodle cookie dough sprinkled with cinnamon and sugar

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.