classic cinnamon snickerdoodles;

classic cinnamon snickerdoodles;

Soft cinnamon cookies with a dusting of cinnamon sugar.

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Even if they’re a classic cookie, I’m never one to reach first for a snickerdoodle if there are other cookie options. I mean, the name of my blog is tipsyCHOCOCHIP and there ain’t no chocolate in a snickerdoodle. But the hubby requested them and I haven’t made snickerdoodles in a long time so I consented. And man, these little beasts are delicious when they’re still warm from the oven and soft and cinnamon-sugary. I’m definitely convinced I forgot how good snickerdoodles are!

I like these as little mounds, but if you prefer them flatter, make sure to flatten them out before you bake them! Honestly it might be best to shape them before you pop them in the fridge because they’ll firm up and be harder to flatten without cracking once they’re chilled.

My secret? Dip these bad boys in sugar, yes before you bake them–but also immediately out of the oven so it gets an extra dusting of sugar! Then they get an extra light crunch of sugar when you bite into them. And besides, more cinnamon sugar can’t be a bad thing for cinnamon cookies!

classic cinnamon snickerdoodles;

Soft cinnamon cookies with a dusting of cinnamon sugar.

Prep Time: 20 minutes minutes

Cook Time: 15 minutes minutes

Wait time: 2 hours hours

Total Time: 2 hours hours 35 minutes minutes

Oven Temp: 350°F

Servings: 24

Author: bestwithchocolate.com

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Ingredients

Cinnamon Sugar

• 1 Tbsp sugar
• 3 tsp cinnamon

Snickerdoodle Cookies

• ¾ cup sugar
• ½ cup butter
• 1 egg
• 1 tsp vanilla
• 1¾ flour
• ½ tsp cream of tartar
• ¼ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon

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Instructions

Cinnamon Sugar

• In a small bowl, whisk together sugar and cinnamon and set aside.

Snickerdoodle Cookies

• In a large bowl, cream together butter and granulated sugar.
• Add in the egg and vanilla, and mix until incorporated.
• Add in the flour, baking powder, baking soda, cream of tartar, cinnamon, and salt and mix until just incorporated.
• Using a cookie scoop, roll out balls approx. 1 Tbsp. volume.
• Chill the dough for at least 2 hours, or freeze 20-30 minutes.
• Take out balls and coat all over in the cinnamon sugar mixture.
• Bake 12-14 minutes or until just beginning to brown. Remove from oven and allow to sit one minute, then dip top in remaining cinnamon sugar while still warm.

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