If youâre a fan of classic sugar cookies with a buttery, soft texture, or you want to try a snickerdoodle twist, this recipe is for you! These cookies are soft, chewy, and the cinnamon twist option turns them into the perfect snickerdoodle with just a few simple tweaks.
This recipe is super versatile, so you can enjoy them in two amazing ways. Letâs break it down!
Ingredients:
- 1 cup unsalted butter (softened)
- 1 egg
- 1 1/4 cups granulated sugar (plus extra sugar for rolling)
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp cornstarch
- 1/4 tsp salt
- Cinnamon sugar for rolling (if making snickerdoodles)
Instructions:
- Cream the butter and sugar:
- Using an electric mixer with the paddle attachment, cream together the butter and sugar on medium speed until itâs light and fluffy. This should take about 3-4 minutes. The mixture should be pale and smooth.
- Add the vanilla and egg:
- Add the vanilla extract and egg to the creamed butter and sugar. Mix until everything is fully incorporated. Scrape down the sides of the bowl to make sure all ingredients are evenly mixed.
- Mix in the dry ingredients:
- In a separate bowl, combine the dry ingredients: flour, baking soda, baking powder, cornstarch, and salt. Whisk them together to ensure everything is well-blended.
- Gradually add the dry mixture to the wet ingredients on low speed. Mix slowly until everything is just combined. Be careful not to overmix, which can make the dough tough. The dough should be soft, but not sticky. If it feels a bit sticky, add a tablespoon more flour and mix again.
- Roll the dough:
- Once the dough is ready, scoop tablespoon-sized portions of dough and roll them into balls. If youâre making classic sugar cookies, roll them in regular granulated sugar. If youâre going the snickerdoodle route, mix a little cinnamon into the sugar, and then roll the dough balls in the cinnamon-sugar mixture.
- Bake the cookies:
- Place the dough balls on a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake at 350°F (175°C) for about 10-12 minutes, or until the edges are slightly golden. The center should still look soft, but it will firm up as they cool.
- Cool and enjoy:
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack. This ensures they set up perfectly without falling apart.
Tips for Perfect Cookies:
- Donât overmix the dough: When adding the dry ingredients, mix just until everything is combined. Overworking the dough can make the cookies tough.
- Chill the dough (optional): If you have time, chill the dough in the fridge for 30 minutes before rolling it into balls. This helps the cookies keep their shape better while baking.
- Perfect cinnamon sugar ratio: If youâre going for the snickerdoodle variation, a typical cinnamon-sugar ratio is 1/4 cup sugar to 1-2 teaspoons cinnamon. Adjust based on how cinnamon-y you want the cookies.
- Baking time: Keep an eye on the cookies as they bake. If you want them slightly softer, bake for 10 minutes. For crispier edges, go for 12 minutes.
Snickerdoodle Twist:
If youâre making snickerdoodles, simply add about 1 tablespoon of cinnamon to the dough itself, along with the dry ingredients. Itâll infuse a light cinnamon flavor throughout. Then, roll the dough in cinnamon-sugar before baking. Itâs that simple!
Storage & Freezing:
- Storage: Keep these cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can store them in the fridge for up to 1 week.
- Freezing: You can freeze the dough! Scoop dough balls and place them on a baking sheet to freeze. Once frozen, transfer them to a ziplock bag or airtight container. When youâre ready to bake, just place them on a baking sheet and bake as usual, adding a minute or two to the baking time.
Q & A:
Q: Can I make these cookies without an electric mixer? A: Yes! If you donât have an electric mixer, you can use a hand whisk and a wooden spoon to mix the dough. Just be sure to cream the butter and sugar together thoroughly to ensure a light, fluffy dough.
Q: Can I add more cinnamon to the dough? A: Absolutely! If you want a stronger snickerdoodle flavor, feel free to add up to 2 tablespoons of cinnamon to the dough when mixing the dry ingredients. Just be mindful that too much cinnamon can make the dough a bit dry.
Q: Can I use something other than butter? A: While butter gives these cookies the best flavor and texture, you can substitute it with margarine or shortening if you prefer. However, butter is always best for that rich, homemade taste.
Q: Can I make these cookies gluten-free? A: Yes! You can use a gluten-free all-purpose flour blend as a 1:1 substitute for regular flour. Just be sure the blend includes a binding agent like xanthan gum, or add it yourself if needed.
These cookies are soft, buttery, and with the cinnamon-sugar twist, theyâre absolutely irresistible. Whether you make them classic sugar cookies or turn them into snickerdoodles, theyâre sure to be a hit! Enjoy these little bites of sweetness, and Iâm sure theyâll become a favorite in your cookie jar! đđȘ