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Snickerdoodle cookies have always reminded me of cinnamon toast. After all, they’re basically just sugar cookies rolled in cinnamon and sugar and then baked to perfection, so that means they qualify as a breakfast food, right?
Sadly, the last time I made these cookies, they didn’t make it to see the light of dawn. I doubled the batch and the cookies were gone within a couple hours. It’s amazing how many people come over when you tell them there’s fresh cookies there. Haha.
But I don’t blame my people at all! These cookies are so easy to make and even easier to eat! I included them in my Baked Goods Basket this year and I’m excited to be able to give the gift of carbs to the people in my life!
If you need to make these cookies (and you do), here’s the recipe.
What you’ll need:
Cinnamon Sugar Snickerdoodle Cookies
Soft and buttery cookies are rolled in cinnamon and sugar and baked to perfection. These chewy cookies make the perfect dessert or contribution for a holiday cookie exchange!
- 1 cup butter (room temperature)
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg (plus 1 yolk)
- 1 tablespoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 teaspoon ground cinnamon
- 2 3/4 cup flour
Cinnamon Sugar Mixture
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
- Preheat oven to 325°F. Line a baking sheet with a parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment mix the butter, granulated sugar, and light brown sugar together on medium speed until light and fluffy, 2-3 minutes. Add in the egg, the yolk, vanilla, baking soda, cream of tartar, salt, and cinnamon and mix for 1 minute, scraping the sides of the bowl as necessary.
- Turn mixer to low and add in flour, mixing until just combined.
- In a separate small bowl make your Cinnamon Sugar by mixing together cinnamon and sugar, stirring until evenly combined.
- Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into a ball. Then roll each cookie dough ball into the cinnamon sugar mixture until coated.
- Place on prepared baking sheet about 2- inches apart. Bake for 10-12 minutes, turning cookie sheet halfway through baking.
- Allow the cookies to cool on the baking sheet for 3-4 minutes before transferring to a wire rack to cool completely.
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