Friday, August 16, 2013


It's hard out there for cookies who don't have chocolate on their resume. No one ever grabs for the oatmeal cookies or the white chocolate macadamia nut cookies before the chocolate chip ones. But these Snickerdoodles may just changed everything. Soft, pillowy, cloud-like sugar cookies, coated in cinnamon sugar make them absolutely crave-able. I made these for my marketing manager's birthday at work and no one was asking where the chocolate chips were. They were busy eating yummy Snickerdoodles. Plus, they are perfect for sipping in your morning coffee. Who knew?!



  • 1/2 cup butter, room temperature
  • 1 cup sugar
  • 1 egg, room temperature
  • 1 tsp. vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/4 tsp. salt
  • 1/2 tsp. baking powder
  • 1 1/2 tsp. cinnamon
  • 2 tbsp. milk
  • 1/2 cup sugar + 1 tbsp. cinnamon for dipping
In a medium bowl, whisk together the flour, salt, baking powder, and cinnamon.

Cream the butter and the sugar together in a large bowl with an electric mixer until smooth.  Add in the egg and vanilla, mixing well until combined, about 2 minutes. 

Stir in the flour mixture until the dough starts to come together. Add in the milk. Refrigerate for 30 minutes. 

Preheat oven to 375 degrees F.

In a bowl, combine the remaining sugar and cinnamon. Remove the dough from the fridge and use a cookie scoop to create rounded cookie dough balls. Dip them in cinnamon sugar mixture and place on a baking sheet. Lightly press down on the dough to flatten it.

Bake for 10-12 minutes. Let cool on a cooling rack. Serve. Be sure to keep in an airtight container so they will last longer!

Look how yummy and fluffy!!!

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