Snickerdoodles
Soft, buttery cookies rolled in cinnamon sugar — the classic bakery cookie that's just as good made at home.
- Prep Time
- 20 min
- Cook Time
- 12 min
- Total Time
- 32 min
- Servings
- About 36 cookies
My husband used to buy these by the dozen from the store, and I'd get excited, then annoyed with myself for eating half of them in the first three minutes. These days I'm the one making them, and he's the one shoving three in his mouth at a time. The tables have turned.
These are also my one required contribution any time there's a get-together at Krafty Draft — "Erin, bring the Snickerdoodles" is basically my only job.
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened
- 2 tbsp. shortening
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 tbsp. honey
- 2 eggs
- 2 tsp. vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1 tsp. salt
- 1 tsp. ground cinnamon
For the Topping
- 2 tbsp. granulated sugar
- 2 tbsp. light brown sugar
- 1 tbsp. ground cinnamon
Instructions
- 1Preheat oven to 375°F.
- 2Beat the butter and shortening in a mixing bowl at medium speed. Add the sugars and honey, and continue beating for 2 minutes.
- 3Add the eggs and vanilla, and beat until blended.
- 4In a separate bowl, combine the flour, baking powder, baking soda, salt, and cinnamon. Gradually add to the butter mixture, mixing at medium speed.
- 5Refrigerate the dough for 15 minutes.
- 6Stir together the sugars and cinnamon for the topping in a small bowl.
- 7Use a cookie scoop to portion the dough, roll each ball in the cinnamon sugar, and place on a silicone-lined baking sheet.
- 8Bake for 10-12 minutes, until light golden. Let cool on the pan for 10 minutes, then transfer to a cooling rack lined with parchment paper to finish cooling.
- 9Store in an airtight container.
