Sugar and spice and so very nice.
Y’all, I am in love with these snickerdoodles. (I feel like I say that a lot? Whatever, it’s true). This is one of those tried-and-true recipes that’s sure to please every dessert-lover out there; they’re not overly sweet, nor do they bring out the works. But don’t be deceived; while this cookie looks simple, the sole focus on the cinnamon and butter flavors, without any chocolate or caramel-y distractions create one of the most delicious tasting cookies I’ve ever had. The best part? They’re ready in under 20 minutes. Which means within the next half an hour, you could be shoveling warm, fresh-from-the-oven cookies into your mouth as fast as you can. Or is that just me? 🙂
Like I said, a power player in this recipe here is butter. One whole cup of it, at room temperature. That’s right, we’re going full Paula Dean over here in the Cookies kitchen. But I promise, the resulting cookie is so soft and flavorful because of it. Since we want the flavor to be cinnamon-y and not caramel-y, we can’t rely on brown sugar to add moisture, which is why we need so much butter and granulated sugar. That leaves more room, flavor-wise, for the cinnamon to shine through.
This recipe is so simple and so delicious. These have made appearances at bake sales, Christmas parties, and midnight theater rehearsals, and have always been met with delight (But teenage theatre people will eat pretty much anything you put in front of them). I highly recommend then for your next get-together— or next midnight snack! 🙂
- 1 cup (2 sticks) unsalted butter, room temperature
- 1 1/4 cups granulated sugar
- 1 egg, room temperature
- 2 tsp vanilla
- 3 cups all purpose flour (Spooned & leveled)
- 1 1/2 tbs baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/2 tsp salt
- 1/4 cup granulated sugar
- 1 tsp cinnamon
- Preheat oven to 350ºF. Line baking sheets with parchment paper or silicon baking mats. Set aside.
- In a large bowl, using a stand mixer or handheld mixer, beat the butter for one minute on medium speed, or until light and fluffy. Mix in the sugar, and beat until light in color. Scrape down sides as needed. Add egg and vanilla, beat until fully combined. Set aside.
- In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg and salt. With the mixer running on low, slowly add the dry ingredients to the wets. Mix until just combined- do not overmix.
- In a small bowl, mix together the topping, sugar and cinnamon.
- Roll heaping tablespoons of dough into balls. Roll dough in cinnamon-sugar topping before placing on baking sheet.
- Bake for 10-12 minutes, or until lightly golden. When removed from the oven, press down lightly on the cookies with the back of a spoon. If desired, sprinkle more topping on the cookies. Let cool for ten minutes, and then enjoy! Cookies stay fresh for up to one week when sealed in an airtight container.