Snickerdoodles are one of my all-time favorite cookies. The buttery middle and the crisp cinnamon sugar crust combine to create complete cookie nirvana. But surprisingly, I never attempted to make them myself until today! I’m happy to say I was successful on the first try.
- 4 sticks butter, softened*
- 1 1/2 cups granulated sugar + 1/2 cup for coating
- 1 cup brown sugar
- 2 eggs
- 2 tbsp vanilla
- 4 tsp (1 tbsp + 1 tsp) baking powder
- 1 tsp salt
- 1 tbsp cinnamon + 2 tbsp for coating
- 5 1/2 cups all-purpose flour
Stir coating ingredients together in small bowl and set aside. Cream butter and sugars together; add eggs, vanilla, baking powder, salt, and cinnamon. Stir in flour just until incorporated. Roll into 1-inch balls, then roll in coating; place 1 inch apart on baking stone or sheet. Bake at 325 for 11-13 minutes (do not let get brown). Allow to cool slightly before transferring to rack. Makes about 8 dozen cookies.
*For apple butter snickerdoodles, substitute 1/2 cup apple butter for 1 stick of butter.