Christmas is around the corner, but it's not too late to whip up a fresh batch of snickerdoodles. It's likely you have all of the ingredients on hand, so what are you waiting for? A soft sugar cookie with crisp edges and chewy center, snickerdoodles celebrate one of our favorite combinations: cinnamon and sugar. Cheers!
Snickerdoodle
Prep Time: 10 minutes | Rest Time: 60 minutes (optional) | Cook Time: 8-10 minutes
Yield: 30 cookies
Step 1
Line two baking sheets with parchment paper.
Step 2
In a small bowl, combine the flour, baking soda, and salt and set aside.
Step 3
In the bowl of a mixer fitted with the paddle attachment or by hand with a spoon, mix butter and 1 1/2 cups cane sugar until just combined.
Step 4
Add vanilla extract and eggs, one at a time, scraping down between each addition. Mix until combined.
Step 5
On low, add the flour mixture and mix until thorough combined.
Step 6
Scoop cookies, about 2 tablespoons each, onto prepared cookie sheets leaving about 1 inch between each. In a small bowl, combine remaining 1/4 cup cane sugar and cinnamon. Roll the top of each cookie in the cinnamon-sugar mixture. Chill cookies in the refrigerator for 60 minutes (optional but recommended).
Step 7
While the cookie dough chills, preheat the oven to 400°F. Bake cookies until light golden brown around the edges, about 8-10 minutes, rotating halfway through baking time.
