Snickerdoodle Poodle – I don’t know why I refused to make these cookies for so long… BIG MISTAKE! ;) It is Cookie Friday again! Yay! #TGICF #CookieFriday ;)

For a long time I thought these cookies would be boring. They always look so simple and plain. Well – sometimes simple is pretty awesome! These cookies are more or less pretty simple sugar cookies, but unlike the regular ones not rolled in plain sugar – here is also cinnamon involved. Pretty good combination – as always ;)
The cookies are slightly undercooked – that makes them deliciously soft and a bit chewy – exactly how they should be! Make them yourself and you will see. You will love them! If you like your cookies crispy, bake them a bit longer – they will be still awesome! :)


INGREDIENTS / ZUTATEN
For the dough:
1/2 cup (120g) butter
1/2 cup (100g) sugar
1/3 cup (65g) brown sugar
pinch of salt
1 large egg
1 tsp. vanilla extract
1 1/2 cups (200g) all-purpose flour
1/2 tsp. baking powder
For the coating:
1/4 cup (50g) sugar
1 1/2 tsp. ground cinnamon
Für den Teig:
120g weiche Butter
100g Zucker
65g brauner Zucker
Prise Salz
1 Ei (L)
1 TL Vanille Extrakt
200g Mehl (Type 405)
1/2 TL Backpulver
Für das Coating:
50g Zucker
1 1/2 TL Zimt

DIRECTIONS / ZUBEREITUNG
2. Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each ball of dough in it, so it is covered completely with the cinnamon-sugar mix. Flatten the balls a bit (not too much – they will spread anyways) and place on the baking sheets – at least 2 inches (5cm) apart from each other and bake for 9-10 minutes. Take out of the oven and let cool down on the baking sheets for about 10 minutes then transfer to a cooling rack to let cool down completely (if you can resist not to eat them right away). The cookies will be slightly underbaked and soft in the middle – that is how they should be.
2. Den Ofen auf 175°C (350°F) vorheizen. Zwei Backbleche mit Backpapier auslegen. Zucker mit dem Zimt in einer kleinen Schüssel vermischen und jede der Teigkugeln darin wälzen – sie sollten komplett mit der Mischung bedeckt sein. Die Kugeln leicht flach drücken (wirklich nur leicht – den rest erldedigt der Backofen) und mit genügen Abstand (2 inches/5cm) auf die Bleche legen und für 9-10 Minuten backen. Aus dem Ofen nehmen und auf den Blechen ca. 10 Minuten abkühlen lassen – dann auf einem Kuchengitter komplett auskühlen lassen (wenn man es bis dahin schafft und sie nicht schon aufgegessen hat). Die Cookies werden nicht komplett durchgebacken und etwas weich in der Mitte sein, aber das ist so gewollt.
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Here is a version of the recipe you can print easily.
Print
Snickerdoodle Cookies
- Prep Time: 20
- Cook Time: 10
- Total Time: 90
- Yield: 16 1x
Ingredients
For the dough
- 1/2 cup (120g) butter
- 1/2 cup (100g) sugar
- 1/3 cup (65g) brown sugar
- pinch of salt
- 1 large egg
- 1 tsp. vanilla extract
- 1 1/2 cups (200g) all-purpose flour
- 1/2 tsp. baking powder
For the coating
- 1/4 cup (50g) sugar
- 1 1/2 tsp. ground cinnamon
Instructions
- Add the butter, sugars and salt to a large bowl and beat on high speed until light and fluffy. Add the egg and vanilla extract and mix until well combined – about 2-3 minutes. Mix the flour with baking powder and add to the bowl – mix until just combined. Do not overmix. Use a ice cream scoop or tablespoon to form 14-16 equal sized dough balls. Place on a plate or wooden board and cover with plastic wrap. Place in the fridge for at least one hour or over night.
- Preheat the oven to 350˚F (175°C). Line two baking sheets with baking parchment. Mix the sugar and cinnamon in a small bowl and roll each ball of dough in it, so it is covered completely with the cinnamon-sugar mix. Flatten the balls a bit (not too much – they will spread anyways) and palce on the baking sheets – at least 2 inches (5cm) apart from each other and bake for 9-10 minutes. Take out of the oven and let cool down on the baking sheets for about 10 minutes then transfer to a cooling rack to let cool down completely (if you can resist not to eat them right away). The cookies will be slighly underbaked and soft in the middle – that is how they should be.
Notes
- Enjoy baking!