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!
1/3 cup granulated sugar
2 and 1/2 teaspoons cinnamon
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
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.
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.
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.
Use a small cookie scoop to scoop out about 1 and ½ tablespoons of cookie dough and roll into a ball.
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.
Storage: Store cooled cookies in an airtight container for up to one week.