Description
This classic cookie is a cross between sugar cookies with cinnamon roll flavours all rolled into one yummy cookie. It’s the perfect cookie to snack on with a tall glass of milk, or dunked into a mug of hot chocolate! No cream of tartar? Don’t fret, we’re making Easy Snickerdoodle Cookies without Cream of Tartar!
Ingredients
Cinnamon-Sugar
1/3 cup granulated sugar
2 and 1/2 teaspoons cinnamon
Cookie Dough
3 cups all purpose flour
1 Tablespoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup butter
1 and 1/3 cups granulated sugar
1 egg, plus 1 egg yolk
1 and 1/2 teaspoons vanilla extract
Instructions
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Preheat oven to 375°F. Line baking sheet with parchment paper. Set aside.
- Make the cinnamon-sugar topping: In a small bowl, whisk together cinnamon and sugar. Set aside.
- In a medium bowl, whisk together all-purpose flour, baking powder, baking soda, cinnamon and salt. Set aside.
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Make the cookie dough: In a large mixing bowl using a hand mixer, or stand mixer fitted with the paddle attachment,beat the butter and granulated sugar for two minutes until light and fluffy.
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Add in egg, egg yolk and vanilla and beat on medium speed until combined, scraping down the sides and bottom of the bowl with a rubber spatula to combine thoroughly.
- Gradually add the dry ingredients to the butter mixture and mix at low speed until combined.
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Use a small cookie scoop to scoop out about 1 and ½ tablespoons of cookie dough and roll into a ball.
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Roll the cookie balls into the cinnamon sugar mixture and place on prepared baking sheets, 12 dough balls to a sheet. Sprinkle tops with a little more cinnamon-sugar.
Notes
Storage: Store cooled cookies in an airtight container for up to one week.