Cinnamon and brown sugar is absolutely one of the best combinations and one of my personal favorites in desserts.
These cookies are an American classic – snickerdoodles are easy to make and so delicious you just have to try it!
Based on a recipe from Joy of baking with a few changes and adjustments.
Servings 30 Snickerdoodles
For the cookie dough:
- 100 grams (1/2 cup) butter at room temperature
- 125 grams (1/2 cup + 2 tbsp.) sugar
- 1/4 tsp. fine salt
- 1/2 tsp. vanilla extract
- 1 large egg
- 180 grams (1 1/4 cups) all-purpose flour
- 1 tsp. baking powder
- 50 grams (1/4 cup) sugar
- 1 tsp. ground cinnamon
Preheat oven to 190c degrees.
In an electric mixer bowl fitted with paddle attachment, mix butter, sugar, salt, and vanilla until mixture is creamy, soft and smooth.
Clean the sides of the bowl with a spatula and add in the egg. Blend until incorporated.
Sift in flour and baking powder and mix until the dough is smooth.
In a small bowl mix sugar and cinnamon.
Form small balls of dough and roll in sugar-cinnamon mixture.
Place the balls on a pan lined with baking paper. Slightly press the top of the cookies with your finger.
Bake for about 8-10 minutes or until the cookies are golden brown, set at the edges but still slightly soft in the center.
Cool completely and serve.
- Keep the cookies in a sealed container for up to a week.