Snickerdoodles are a classic cookie that is made throughout the holiday season. My family loves them and I admit, I don’t make them often enough! These cookies are soft and chewy. The perfect addition with your morning coffee, afternoon tea or evening mug of hot cocoa. Oh yeah, don’t forget to save a few for Santa too!
These cookies freeze well, so don’t hesitate in doubling up the recipe ingredients and baking a double batch. Let them cool completely and then package into zipper closure freezer bags or containers. They will keep for up to 6 months if properly frozen.
Soft and Chewy Snickerdoodle Cookies Recipe
1/2 cup butter, softened
3/4 cup granulated sugar
1/2 tsp. vanilla extract
1 large egg
1 1/4 cups all-purpose flour
1 1/2 tsp. baking powder
1/4 tsp. salt
Topping Ingredients:
1 Tbsp. granulated sugar
1 tsp. ground cinnamon
Preheat oven to 350 degrees F. Use a non-stick baking sheet or line your baking sheet with a silicone baking mat.
In a large mixing bowl cream together the softened butter, granulated sugar, vanilla extract and egg until creamy. I use an electric mixer and it only takes 10 seconds (if that).
In a large mixing bowl sift together the all-purpose flour, baking powder and salt.
In a small bowl mix together the granulated sugar and ground cinnamon. Set aside.
Gradually add the flour mixture into your first bowl with the wet ingredients, beating after each addition. Continue until its all combined together. Don’t over-mix. Cover bowl with a clean towel. Place into the refrigerator for 15-20 minutes. Remove.
I like to spray with hands with a little bit of non-stick baking spray. Use your hands to form cookie dough into balls. Roll balls into the granulated sugar and cinnamon mixture.
Place balls onto your prepare baking sheet 2? apart. I like to slightly flatten my balls with my hands. Continue until your baking sheet is full.
Bake in a preheated 350 degree oven for 8 minutes or until lightly brown and center is done. Remove and place them on a wire rack to cool. Once cool place them in an airtight storage container.
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I do appreciate a cookie that freezes well. SOmetimes I need to start baking early and I don’t want my cookies to grow stale.