Who doesn’t love a Snickerdoodle? Snickerdoodles are easy to make cookies that are delicately sweet, light and buttery, and with just the right amount of spicy cinnamon. Not to mention that a batch of these tasty cookies make the BEST thank you gift ever. These Snickerdoodles were baked as a big thank you to a coworker who so generously offered to share his office space with a person from my department. Thanks again Bob, I hope that you enjoyed the cookies! – Tessa
- 2 3/4 cups white flour
- 2 tsp. baking powder
- 1/4 tsp coarse salt (I like pink Himalayan salt)
- 1 cup salted butter (room temp)
- 1 1/2 cups white sugar
- 2 eggs
- 1 tsp. vanilla
- 2 Tbls. turbinado (coarse) sugar
- 1 Tbls white sugar
- 2 tsp. ground cinnamon
- pinch of coarse salt
Begin by preheating your oven to 350 degrees. In a medium size mixing bowl mix together the flour, baking powder, and salt. In a separate mixing bowl cream the butter and sugar until fluffy. Add the eggs and vanilla and beat for about a minute more. Gradually add dry ingredients to wet ingredients until well mixed.
In a small bowl, mix together the turbinado sugar, white sugar, cinnamon and a big pinch of the coarse salt. Using a cookie scoop, shape dough into 48 – one inch balls. Roll each ball in the sugar/cinnamon mixture. Place on a parchment paper or silicone mat lined cookie sheet and bake for 12-15 minutes. Remove from oven, cool on a wire rack, and enjoy! Makes 48 cookies.