Snickerdoodle Cookies Recipe
A classic cookie elevated by a high-quality aromatic cassia cinnamon powder. These cookies are intensely warm in flavor with soft middles and crisp edges. By coating each cookie in a heavily spiced cinnamon sugar a crackly, crispy exterior is created.
Snickerdoodle Cookies Recipe
Linda DeCann
2 Dozen
15 minutes
12 minutes
359
Dessert
The simplicity of cinnamon snickerdoodle cookies makes them an appealing snack for young children and adults alike. The contrasting textures of the exterior and the supple, gooey interior makes this cookie a pleasure to eat. As the cookies bake, the sugar coating gently toasts and crystallizes enhancing the cinnamon fragrance.
Ingredients
- ½ pound butter, softened
- 1 ½ cups white sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon salt
- 2 2/3 cups all-purpose flour
- 1 tablespoon organic cassia cinnamon powder
- ¼ cup white sugar
Directions
Preheat oven to 350 degrees Fahrenheit.
Use an electric mixer to cream butter and sugar until smooth, about 2 minutes.
Add eggs one at a time, scraping down the sides of the bowl.
Mix in vanilla, baking powder, and salt.
Add the flour on low speed until fully incorporated.
Mix the remaining ¼ cup of sugar and organic cassia cinnamon powder in a small bowl.
Scoop into 1-ounce balls. Roll each dough ball in cinnamon sugar mixture covering completely.
Place on a sheet pan lined with parchment paper. Use the palm of your hand to lightly flatten each cookie.
Bake for 7-12 minutes until the sides of the cookie are firm.
