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Classic Snickerdoodle Cookies

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  • Author: Bake to the roots
  • Prep Time: 00:20
  • Cook Time: 00:10
  • Total Time: 01:30
  • Yield: 16 1x
  • Category: Cookies
  • Cuisine: United States
  • Diet: Vegetarian


Classic Snickerdoodles are the best! When fresh out of the oven they are just too good to resist. Be careful not to burn your fingers if you try the first one!



For the dough:
1/2 cup (120g) butter
1/2 cup (100g) sugar
1/3 cup (60g) brown sugar
1 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


1. 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.

2. Use an ice cream scoop or tablespoon and your hands to shape 14-16 equal-sized dough balls. Place them on a plate or wooden board and cover with plastic wrap. Place them in the fridge for at least one hour or overnight.

3. Preheat the oven to 350˚F (180°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 mixture. Flatten the balls a bit (not too much as they will spread anyway) and place them on the baking sheets – at least 2 inches apart from each other. Bake the cookies for about 9-10 minutes. Take them out of the oven and let them cool down on the baking sheets for about 10 minutes then transfer to a wire rack to let them cool down completely (if you can resist not eating them right away).


The cookies will be slightly under baked and soft in the middle, but that is how they should be.