Cinnamon and sugar anything = my weakness. Remember these churro cupcakes? I could eat 10. The combo is just too delicious!
Snickerdoodles are one of my favorite cookies, but for some reason, I’ve never posted them on my blog. These cookies have the perfect texture–chewy on the inside with a slight crunch on the outside, topped with gobs of cinnamon and sugar amazingness.
- Cookie recipe (makes 2 dozen cookies):
- 1 cup (2 sticks) unsalted butter, at room temperature
- 1⅓ cup sugar
- 1 large egg, at room temperature
- 2 tsp. vanilla extract
- 3 cups flour
- 2 tsp. cream of tartar
- 1 tsp. baking soda
- 2½ tsp. ground cinnamon
- ½ tsp. salt
- Topping recipe:
- ¼ cup sugar
- 1 tsp. cinnamon
- Preheat over to 375 degrees. Line two cookie sheets with parchment paper or Silpats.
- For the topping, toss sugar and cinnamon in a small bowl, then set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter for about 1 minute on medium speed. Once smooth, add sugar and mix on medium speed until light and fluffy. Mix in the egg and vanilla. Scrape down the sides of the bowl, as needed.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, cinnamon and salt. With the mixer on low-speed, slowly add the dry ingredients to the wet ingredients in 3 additions.
- Create cookies using a medium (2 tbsp.) cookie scoop. Roll dough into a ball, then roll through cinnamon-sugar topping. Repeat for all cookies. Sprinkle extra cinnamon and sugar on top of the cookies. Bake cookies 10-12 minutes, until lightly browned and tops start to crack. Cool cookies on a wire rack.