Ingredients Jump to Instructions ↓

  1. 4 Tablespoons unsalted butter

  2. 1/3 Cup sugar

  3. 1/3 Cup brown sugar

  4. 1 egg

  5. 1 Cup All Purpose flour

  6. 1 Tablespoon cornstarch

  7. 1/2 teaspoon baking soda

  8. 1/4 teaspoon kosher salt

  9. cinnamon sugar - whisk well to incorporate

  10. 1/2 Cup sugar

  11. 3 Tablespoons ground cinnamon

Instructions Jump to Ingredients ↑

  1. Method 1 Preheat oven to 350°F. Cream butter until soft, smooth and light.

  2. Add both sugars to creamed butter and mix until fully incorporated, and lighter in color. Add salt.

  3. Cream the butter and sugars until fully incorporated and light in color (right).

  4. Stirring vigorously, add egg to mixture and beat until batter looks uniform.

  5. Sift flour, cornstarch and baking soda, and fold, in three additions, into bowl to create cookie dough.

  6. Form balls of dough with soup spoon and plop in cinnamon sugar, swirling to coat.

  7. On a buttered or parchment lined cookie sheet, place dough balls 3 inches apart. Flatten dough slightly and sprinkle about half a tablespoons worth of cinnamon sugar on flattened surface.

  8. Set first timer for 7 minutes. Turn pan around and set second timer for 7 minutes. If you are using a buttered pan they might be done at this point, or need another minute. If you’re using parchment, cookies will take 2-3 minutes more. You are looking for golden edges and a blonde middle.

  9. Cool on baking sheet and eat as soon as possible. Snickerdoodles will keep in an airtight container, at room temperature for 3 days, but they are best eaten the day they’re made.

  10. Makes 12-18 cookies.


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