Snickerdoodle Cookies
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I love a classic snickerdoodle cookie and these sure hit the spot with a slightly crunchy texture from rolling them in a coat of brown sugar & cinnamon mix before baking. This recipe is sure to please a crowd and the aroma while baking these is absolutely heavenly.
If you like this recipe, be sure to check out my salted caramel turtle cookies here.
🍴 12 Cookies │⏱ Prep Time: 15 Minutes │⏱ Bake Time: 10 Minutes│ Total Time: 25 Minutes
Ingredients
Cookie Dough
1/4 cup butter, softened
1/3 cup sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1 teaspoon cinnamon
1/4 teaspoon nutmeg
2 egg yolks
1/2 teaspoon baking soda
1/2 cups all purpose flour
Cookie Coating
1/8 cup sugar
1/8 cup brown sugar
1 tablespoon cinnamon
1/4 teaspoon nutmeg
Equipment
mixing bowl or stand mixer
measuring cups
whisk or stand mixer
cookie tray
cookie scoop
cooling rack
foil
spatula
Directions
Preheat the oven to 350° F.
In a small mixing bowl or stand mixer, whisk together 1/3 cup sugar and 2 egg yolks
Add in 1/2 teaspoon vanilla and 1/4 cup butter and mix
Add in 1/2 teaspoon salt and 1/2 teaspoon baking soda and mix
Add in 1 teaspoon cinnamon and 1/4 teaspoon nutmeg
In a separate bowl, mix 1/8 cup sugar, 1/8 cup brown sugar, 1 tablespoon cinnamon, and 1/4 teaspoon nutmeg
Use a cookie scoop to scoop the cookies one at a time into the sugar mix and coat heavily
Transfer onto the tray.
Bake for 10 minutes.
Remove from oven
Tap the cookie tray onto the counter to deflate the cookies
Transfer to a cooling rack or plate
Serve and enjoy!
Notes
Tapping your cookie tray on the counter isn't required, but deflating the cookies gives them a nice wrinkly texture and helps keep them moist!
You may need to alter your bake time depending on your oven; when I moved into my house and started using a gas oven for the first time, I had to re-work all of my recipes! Don’t get discouraged.
