Changing of seasons brings my favorite things, new dessert recipes. I love to dive knee-deep into the strong, spicy, earthy flavors that my family and I truly love. One of my absolute favorite classic recipes is without a doubt the snickerdoodle! Thick, chewy, and super soft, this snickerdoodle recipe should be a staple in your home. Here’s how to get started on your first batch on snickerdoodle cookies.
- 2¾ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon cinnamon
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups granulated sugar
- ¼ cup dark brown sugar (light brown sugar will work, too)
- 2 large eggs, room temperature
- ½ teaspoon pure vanilla extract
- 3 tablespoons granulated sugar
- 2½ teaspoons cinnamon
- Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
- In a bowl, mix together dry ingredients – flour, baking powder, salt, and 1 teaspoon cinnamon; set aside.
- In a mixer fitted with a paddle attachment (hand-held mixers work too), cream together butter, granulated sugar, and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
- With the mixer on low speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix though.
- Cover bowl with plastic wrap and place in freezer for 15 minutes to chill. Can also place in the refrigerator if you plan on making the cookies later.
- To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
- Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes (mine baked for 9). I’ve had a few comments about them not being fully baked at 10 minutes. Every oven is different so it may take up to 20 minutes for your cookies to fully bake through. I suggest starting at 10 minutes and then watch them from there. However, you do not want to over bake as snickerdoodle cookies are known for their soft and chewy texture. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to a cookie sheet to cool completely. Cookies will flatten a little as they cool.
As much as I love a good chocolate chip cookie, nothing beats this cinnamon filled classic. These cookies have the perfect amount of cinnamon, softness on the inside, and crunchy, crisp edges. It isn’t fall in our house until we’ve started baking these snickerdoodles. What are some of your favorite fall dessert recipes? Leave your comments below!