I make a ton of chocolate chip cookies and I make a variety of odd herbed cookies; lemon-rosemary, sage thumbprints, etc. But I wanted to make something that was a bit more mainstream in the cookie work without being sugar or chocolate chip so I decided on snickerdoodle.
- 1 C. Butter – room temperature
- 1 ½ C. Sugar – Divided
- 1 Egg
- 1 ½ Tsp. Vanilla
- 3 C. Flour
- 1 ½ Tsp. Baking Powder
- ¼ Tsp. Salt
- 1 ½ Tsp. Cinnamon
- Line a cookie sheet with parchment paper or eco friendly alternative.
- In a medium bowl combine flour, baking powder, and salt. Whisk together.
- In a separate bowl cream together butter and 1 ¼ C. sugar until light and fluffy.
- Add in egg and vanilla until combined.
- Slowly add flour mix to creamed butter mix. Once all combined it should not be sticky or crumbly.
- Mix remaining sugar and all cinnamon together in a small wide bowl.
- Measure dough in ¼ C. measure. Roll into balls and coat evenly in the cinnamon-sugar mix. Place on prepared baking sheet.
- Bake at 350℉ for 12-15 minutes.
- Cool on wire racks.
I hope you enjoy these cookies, they are thick, soft and a bit chewy. My boyfriend and I have been loving these. They will be a bit soft when they come out of the over but the top will harden as they cool. I made a double batch and it almost over loaded my mixer.