I am SO excited to share this recipe today. I’ve mentioned before that cookies are not really my forte, but THESE. Omg, these snickerdoodles.
They’re crisp around the edges, and so so soft in the middle. They’re little cinnamon-sugar dusted pillows. Of comfort and joy! Seriously. These are my dream cookies. And they’re perfect with a cup of coffee or hot chocolate. The weather has finally dipped into the colder temperatures here in the South, and these cookies couldn’t be more perfect for this time of the year!
I’m all about the cinnamon desserts these days. It’s one of my favorite flavors when it comes to desserts and breakfast treats. Coffee cake, cinnamon rolls, swirled breads. Naturally, it’d be in my favorite cookie too. I’ve even got a spice cake coming to the blog soon! There’s something so warm and cozy about winter spices, and those are definitely the vibes I’m trying to channel here at the end of 2020.
Christmas movie on the tv, all the Christmas lights turned on, the decorated tree (unless you are like me and your cat started chewing the lights off and you had to take your tree down), warm socks and blankets, cozy on the couch with your loved ones (this, surprisingly, still includes my cat), snickerdoodles warm from the oven. That sounds pretty nice, right!
These snickerdoodles are definitely more on the “cake-ier” side (pls let me use this as a word), but they literally melt in your mouth. Is that weird for a cookie? I’m into it. I dropped these off at my mom’s office after I was done with them, and apparently they were devoured. People took handfuls of them and left the building. I don’t know, that sounds like a win to me!
Plus, these little delights are super easy to make. There’s no refrigerating, which means you can enjoy them right after you whip up the dough and pop them in the oven! One thing to note about this recipe is that it calls for both granulated sugar and powdered sugar. Yes! Powdered sugar in cookies. It adds to the softness and texture, trust me.
Hope you’re all enjoying the holiday season so far and happy baking!
Thick and Soft Snickerdoodles
- 1 cup unsalted butter room temp
- 1 cup granulated sugar
- 1 tsp vanilla
- 3 large eggs
- 3 cups all-purpose flour
- 1/2 cup powdered sugar
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1 tsp salt
- 1/3 cup granulated sugar
- 1 tsp ground cinnamon
- Preheat oven to 350°F and line three baking sheets with parchment paper.
- Cream butter and granulated sugar on medium speed with a mixer until combined and fluffy. Add vanilla and eggs; mix until just combined.
- Whisk together flour, powdered sugar, baking powder, cinnamon, and salt. Add half of flour mixture to the butter mixture. Mix on low speed until just combined, and then medium speed until completely combined. Repeat with second half of flour mixture. The dough will be a little soft.
- For the cinnamon-sugar coating, stir together sugar and cinnamon in a shallow bowl. Using a cookie scoop (I used a 1 1/2-inch scoop), place one scoopful of dough into the coating mixture. Use a spoon to coat cookie dough with cinnamon-sugar, turning the dough over to make sure it's evenly coated. Transfer to the prepared baking sheet, arranging 2-inches apart. (I got 8 cookies on two baking sheets and 6 on the third.)
- Bake cookies for 6-8 minutes, or until crisp around the edges. Let cookies cool on pans for a few minutes before transferring to a cooling rack.