Snickerdoodle Cookies

Makes 18 cookies


Cookie Dough

  • 3 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • ¼ tsp cinnamon
  • 1 cup (2 sticks) unsalted butter, cold & cut into 12-16 pieces
  • 1 cup light brown sugar, tightly packed
  • ½ cup granulated sugar
  • 1 egg
  • ¼ cup heavy cream
  • 2 tsp vanilla extract

Cinnamon Sugar Coating

  • ⅓ cup sugar
  • 2 tsp cinnamon

Special Equipment

  • stand or electric hand mixer
  • baking sheet
  • cookie or ice cream scoop #20
  • Silpat or parchment paper
  • nonstick cooking spray (if not using Silpat or parchment paper)


  1. Preheat oven to 350º
  2. In a bowl, combine flour, baking powder, baking soda, salt, and cinnamon. Set aside
  3. With a stand or electric hand mixer, cream butter chunks and both sugars together on low speed until creamy and smooth
  4. Turn mixer down to medium speed.  Add one egg, when egg incorporates, add cream and vanilla extract.  Scrape down bowl and turn mixer to medium-high speed and mix until light and fluffy (about 1-2 minutes)
  5. Add dry ingredients to mixing bowl all at once. Mix on low speed until flour is no longer visible. Dough should be soft, but not sticky and firm enough to form into balls
  6. Using a small ice cream scoop (#20 yellow scoop) or heaping tablespoon, form cookies into balls about the size of a ping pong ball. Balls can be refrigerated for 1 hour, depending on consistency. Sometimes, depending on heat and humidity of kitchen, this may or may not be necessary
  7. Right before baking, toss cookies to coat in cinnamon and sugar mixture.
  8. Space 6-8 cookies evenly on parchment paper or a Silpat-lined baking sheet (you can also spray a light film of non-stick cooking spray on a cookie sheet)
  9. Bake cookies for 14 minutes, rotating sheet in oven at 7 minutes, until top cracks and edges are golden in color