Description
These German-style snickerdoodles are soft, buttery, and dusted in warm cinnamon sugar, perfect for cozy gatherings.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups white sugar
- 1/2 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C). Line cookie sheets with parchment paper.
- In a small bowl, stir together the flour, baking soda, and baking powder.
- Cream together the softened butter, white sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, mixing well after each.
- Stir in the vanilla extract.
- Blend the dry flour mixture into the creamed mixture until a soft dough forms.
- In a separate bowl, mix together the 2 tablespoons sugar and 2 teaspoons cinnamon.
- Roll the dough into 1- to 1.5-inch balls, then roll in the cinnamon-sugar mixture.
- Place the dough balls about 2 inches apart on cookie sheets.
- Bake for 8 to 10 minutes until edges are set and tops crackle.
- Let cool for 2 to 3 minutes, then transfer to wire racks to cool completely.
Notes
Store cooled cookies in an airtight container for up to 5 days or freeze for up to 3 months.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 cookie
- Calories: 135
- Sugar: 12g
- Sodium: 85mg
- Fat: 6.6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 3.1g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.3g
- Protein: 1.3g
- Cholesterol: 30mg