SOFT & CHEWY
I’ve created a recipe for the most perfect snickerdoodle cookies. They are insanely soft and chewy — you will not be able to stop eating them! With a few basic ingredients, you are just twenty minutes away from the best snickerdoodle cookies ever!
PREP: 10 M | PREHEAT: 350° | BAKE: 9-12M | YIELDS: 15
The perfect snack.
Enjoy these warm, delicious snickerdoodle cookies with a glass of cold milk! It’s almost like they’re a match made in heaven — you won’t stop eating them!
STORING THE SNICKERDOODLES.
Once these yummy cookies have cooled down to room temperature, be sure to store them in an airtight container and enjoy over the next few days! That’s if there are any left... 😉
- 1 1/4 cups all-purpose flour
- 2 tsp baking powder
- 1/4 tsp salt
- 1/2 tsp + 1 tsp cinnamon, divided
- 1/4 tsp nutmeg (optional)
- 1 stick unsalted butter, room temperature
- 2/3 cup brown sugar
- 1/3 cup + 1/4 cup granulated sugar, divided
- 1 egg
- 1/2 tsp vanilla
- If you don’t have baking powder, you can substitute for 1/2 tsp baking soda.
- You can soften the butter by microwaving for 10 seconds or so.
- Preheat the oven to 350°. In a large bowl, sift together the flour, baking powder, salt, cinnamon, and nutmeg. Mix until combined, then set aside.
- In another large bowl, use an electric mixer to beat the butter with the brown sugar and 1/3 cup granulated sugar on medium speed until creamed into chunks.
- Add in the egg and vanilla, then beat on medium speed until combined. Mix in half your dry ingredients until fully incorporated, then mix in the rest.
- In a separate small bowl, mix together the 1/4 cup granulated sugar and the 1 tsp cinnamon, then set aside.
- Using clean hands, form the cookie dough batter into a ball. Then, begin shaping 1-1.5 inch balls. Roll each ball into the cinnamon sugar bowl, making sure they’re fully coated.
- Place the cookies 2-3 inches apart on an ungreased baking sheet. Bake at 350° for about 9-12 minutes, or until the bottom edges become golden.
- Immediately transfer the cookies onto a wire rack (or serving platter) to let them rest for about 10-15 minutes.