cinnamon swirl snickerdoodles;
Soft, chewy snickerdoodle cookies with the barest crisp edge, with swirls of extra cinnamon sugar laced throughout.
Oven Temp: 350°F
Servings: 30
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Ingredients
cinnamon swirl;
- 6 Tbsp butter salted, room temperature
- 1 cup brown sugar packed
- 2 Tbsp cinnamon
- ½ tsp salt
snickerdoodles;
- 1 cup butter unsalted
- 1⅔ cup sugar
- 2 eggs
- 2 tsp vanilla
- 3½ cups flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ tsp cream of tartar
cinnamon sugar;
- ¼ cup sugar
- 1 Tbsp cinnamon
Instructions
cinnamon swirl;
- In a medium bowl, add 6 Tbsp softened, salted butter along with 1 cup packed brown sugar and 2 Tbsp cinnamon. Beat together until light and fluffy and smooth. (You may use a large bowl in stand mixer if preferred.)
- Line a small baking sheet (or surface that can go in the freezer) with parchment paper or a silicone mat. Create balls roughly ½" in diameter. Roll each ball and place them on the baking sheet. Freeze for 20+ minutes or until firm.
snickerdoodles;
- In a large bowl or stand mixer (no need to clean it out from above, if used) add 2 sticks softened butter and 1⅔ cup sugar. Beat together, scraping down the sides of the bowl as needed until the butter lightens in color, just a few minutes.
- Add 2 eggs and 2 tsp vanilla. Beat together.
- Add 3½ cups flour, 1 tsp baking soda, 1 tsp salt, 1½ tsp cream of tartar to the bowl. Slowly mix together until just barely combined (don't over-mix).
- Remove from stand-mixer and add in cinnamon sugar balls. Use a spoon or spatula to fold in gently until evenly distributed
cinnamon sugar;
- Mix together ¼ cup sugar and 1 Tbsp cinnamon in a small bowl.
- Use a large cookie scoop to make balls roughly 2 Tbsp in size. Roll into a ball and add it to the cinnamon sugar. Roll around to cover each cookie in cinnamon sugar and place on a parchment paper lined baking sheet. I recommend only 8 to a sheet (though you can attempt to fit 12) as they will spread and may fuse together if too close.
- (Optionally, freeze the dough at this stage, and bake from frozen)
- Bake at 350°F for 8-10 minutes. If desired to make the cookies pretty and round on the edges, use a round cookie cutter to encircle each cookie and make a circular motion to bring back any oozing cookie or cinnamon. Allow to set up for at least 5 minutes before serving.
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