We are in the midst of baking season and I’ve been craving to make some cookies since Thanksgiving. One of my sister’s favorites are snickerdoodles. Since she’s been a little under the weather, I decided I’d make her some. They’re soft and chewy, and melt in your mouth! Here’s the recipe:


2 sticks butter

1 1/4 cups granulated sugar

1/4 cup brown sugar, packed

2 large eggs

1 tsp vanilla extract

2 3/4 cups all-purpose flour

2 tsp baking powder

1/2 tsp salt

1 tsp cinnamon

Cinnamon Sugar:

3 tbs granulated sugar

2 tsp cinnamon



  1. Preheat oven to 350 F and cover a baking sheet with parchment paper
  2. Mix butter, granulated sugar, and brown sugar in a large mixing bowl (using your choice of mixer…I use a hand mixer) on a low speed until it becomes creamy
  3. Add in one egg at a time, then the vanilla extract, and mix well.
  4. In a separate bowl, mix your dry ingredients together. Slowly add your dry ingredients into the butter mixture and mix until just combined. Be sure to not over mix!
  5. Allow the dough to chill in the freezer for 20 minutes, otherwise allow it to chill in the fridge for a couple hours. This allows the butter to harden and creates a fluffier cookie.
  6. Make the cinnamon sugar in a small bowl by mixing the granulated sugar and cinnamon together.
  7. Take out your chilled dough and measure out about 1.5 inches of dough in diameter, roll into a ball, and roll it into the cinnamon sugar, coating the entire surface. Place dough balls onto your baking sheet.
  8. Bake cookies for about 10-15 minutes (give or take depending on your oven and your elevation). Cookies will look golden brown and fluffy when done! If you want more of a gooey center (like how I like my cookies), bake on the lower spectrum of time. Allow cookies to cool on a cooling rack.

This recipes should yield about 24 cookies. Enjoy!




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