cinnamon sugar cookies

Here's what you need: ground cinnamon, butter, vanilla, sugar, brown sugar, eggs, flour, cream of tartar, baking soda, salt, sugar, cinnamon

The Best Soft And Chewy Snickerdoodle Cookies Recipe by Tasty

cinnamon

butter, softened

vanilla

sugar

brown sugar

eggs

flour

cream of tartar

baking soda

salt

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In a small bowl, mix together the ingredients for the cinnamon sugar mix until evenly incorporated. Set aside.

Now make the cookie dough, in a large mixing bowl, whip the butter with vanilla until light and fluffy.

Add the sugar and brown sugar and mix until well incorporated.

Add the eggs and stir until thoroughly incorporated.

Using a sift add the flour, cream of tartar, cinnamon, baking soda, and salt and sift into the dough. Combine until evenly mixed.

Using your hands roll dough into ping pong sized balls.

Dip the dough into cinnamon sugar mixture and roll around covering the dough ball completely.

Place cookie dough on parchment paper-lined baking sheet and bake for 10-12 minutes.

https://vid.tasty.co/output/50492/mp4_640x640/1504205013

Snickerdoodle Cookies from Delish.com is a perfect version of the classic.

Snickerdoodle Cookies

c. all-purpose flour

kosher salt

c. (2 sticks) butter, softened

c. granulated sugar, divided

Great recipe! I’m not the best baker but I this recipe helped me nail these cookies!!! They turned out perfect.

This is an excellent recipe!! Only used half a cup butter but man they came out perfect

Good recipe but the cookie size the recommended was really large and so I made them smaller. Taste delicious!

These cookies are salty. I’d look for another recipe.

These are delicious and so easy to make. My 9 and 7 year old boys helped me and probably could've done it themselves.  They taste like a true snickerdoodle cookie. We will be making these again!

This is not a good recipe. First of all why anyone uses cream of tartar in a cookie recipe...I just don’t know what to say to that. It might work if you chilled it overnight, I don’t know because I only chilled it for 30 minutes, and the recipe doesn’t even call for that. Bad all the way around.

I made these! I was able to make 38 cookies and they turned out soft on the inside and not flat!

Went exactly by the recipe and did not turn out.

These are our new favorite cookies! So good!

Play turned into a flatbread instead of a cookie

Was undone and goopy after 12 min but was over all good

Well all I’m gonna say is mine turned out great I made mine smaller so they cooked well and they were not flat at all they were and are perfect

This recipe writer forgot to tell us to refrigerate the dough for one hour prior to baking.  If you don’t, you get very flat unappealing cookies.

https://streaming.hearstdigitalstudios.com/cabb32da-5a2a-4cae-88ef-b4ca8164e879/video_rover_16x9_1080p_hd_1531164250_59432.mp4

It's Official: This Is THE Best Snickerdoodle Cookie Of All Time

These cookies are perfectly chewy, sweet, and packed with warm cinnamon. With only 6 ingredients and 15 minutes, you can be enjoying these quick and easy cookies in record time!

Vegan Cinnamon Cookies

almond flour (gently

sea salt

almond butter

maple syrup

vanilla extract

Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.

In a large mixing bowl, whisk together the almond flour, baking soda, cinnamon and salt.

In a small mixing bowl or large measuring cup, whisk together the almond butter, maple syrup and vanilla extract.

Pour the wet ingredients into the dry. Stir well to thoroughly combine. The dough will be sticky, but this is what you want.

Using your hands, roll the dough, about 1 tablespoon at a time, into a ball and place on the parchment lined baking sheet. Dampen your hands slightly to make the dough easier to work with. Continue until all the dough has been used. Be sure to space the balls of dough out on the baking sheet with a few inches in between because they will spread out into perfectly round cookies.

Bake for 8 to 10 minutes, until they are starting to firm up on the outside.

Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to continue cooling completely.

https://embed.mediavine.com/videos/w9cyjf4otcopxfuntssd

Cinnamon Sugar Cookies – perfectly chewy, sweet, and packed with warm cinnamon. Dessert is at your fingertips with only 6 ingredients and 15 minutes needed to make these quick and easy, gluten free cookies.

Cinnamon Sugar Cookies

Cinnamon Sugar Cookies elevate simple sugar cookies to the ultimate in cinnamon yumminess! These melt in your mouth cookies are super easy to make!

cinnamon (divided)

sugar (divided)

butter, (softened)

In a medium bowl, whisk together flour, 2 teaspoons cinnamon, cream of tartar (2 teaspoons), baking soda (1 teaspoon), and salt (1/2 teaspoon) in a bowl; set aside.

In a large mixing bowl, cream together 1 1/2 cup sugar and butter with an electric mixer on medium speed, until mixture is light and fluffy, about 2 minutes. Add eggs (2) and vanilla (2 teaspoons) and mix until combined. Gradually add flour mixture to butter mixture at low speed. Refrigerate for 2 hours or until firm.

When ready to bake, preheat oven to 400°F.

In a small bowl, stir together remaining 1/4 cup sugar and remaining 1 tablespoon cinnamon. Using a medium cookie scoop shape dough into 1-inch balls. Roll in cinnamon-sugar mixture to coat. Place 2 inches apart on ungreased baking sheets. Place in the fridge for 30 minutes.

Bake 9-11 minutes or until lightly golden. Cool on baking sheets 5 minutes. Remove to wire racks and cool completely.

These delicious Cinnamon Sugar &quot;Cookies&quot; are crispy, sweet, and buttery. They come together quickly with only four ingredients.  

Crispy Cinnamon Sugar Cookies

white sandwich bread

butter*, melted

Preheat oven

Preheat oven to 325°F, with a rack in the middle of the oven. Line a baking sheet with parchment paper and set aside.

Make cinnamon sugar

Combine the sugar and cinnamon in a shallow bowl.

Prepare bread

Cut each piece of bread diagonally into quarters**. Brush the melted butter generously onto both sides of each triangle of bread. Dip both sides of the bread into the cinnamon sugar mixture (be generous) and transfer to the baking sheet. Repeat with all of the bread, you should use all of the melted butter and cinnamon sugar. If you have a little bit leftover you can add another piece of bread.

Bake

Bake for 20-25 minutes, until the bread is lightly browned and toasted. I rotate the baking sheet halfway through bake time just to be sure all pieces bake evenly. Immediately transfer the toasts onto a cooling rack to allow them to cool and crisp up.

Looking for an easy blondie recipe? These are the most perfect blondie recipe: chewy and soft, with a crackly topping. Plus, we make them snickerdoodle but without cream of tartar. 

Snickerdoodle Blondies

Cooking spray

c. (1 1/2 sticks) butter, softened

c. sugar

pure vanilla extract

baking powder

tbsp. cinnamon sugar

These are amazing! Everyone loved them and couldn’t eat just one. I have been making snickerdoodle cookies for years and I might have found their replacement. I followed the recipe which included using the 9x9 pan it called for. They came out look beautiful and were delicious.

This recipe is fantastic. I have to say that when I read everyone’s reviews and watched part of the video, all It did was confuse me. I decided to use the 13 x 9 pan at 350 For 25 minutes. These came out wonderful moist and I would definitely make them again

So easy to make and made with everything already in the pantry.
chewy, soft, and delicious - kinda tastes like French toast.

These are so ridiculously good. Its crazy

These are amazing! They turned out great!

These are fantastic! Followed the recipe and as others have said, these do not pour, you need to spread them out by pressing the dough out. These are the best!!

These would have been great if they had been cookies. The texture was off for me and the entire thing lacked flavor. The saving grace was the cinnamon sugar mixture on top. Also there was a photo here last night that someone posted of them making these, and you guys removed it. That’s petty and it’s also censorship. Do you guys not want people sharing photos of themselves enjoying your recipes?

https://streaming.hearstdigitalstudios.com/manual_upload/57e99743d559301dd505f160/mp4/Snickerdoodle_Blondies_FINAL_1474926415_4000_hd_v3.mp4

Snickerdoodle Blondies are impossible to stop eating...they're cinna-mazing.

Score all the bear hugs from the cinnamon lover in your life with this easy recipe for tangy cinnamon-sugar-crusted snickerdoodles.

Snickerdoodles

Tbsp salted butter, softened (1.20)

granulated sugar, divided (0.40)

brown sugar (0.18)

eggs (0.78)

tsp vanilla extract (0.57)

tsp baking powder* (0.13)

salt (0.03)

all-purpose flour, sifted (0.30)

cinnamon (0.24)

Place a rack in the center of your oven and preheat to 325°F. Add the softened butter, 1 cup of granulated sugar, and the brown sugar to a bowl.

Mix with a hand beater or stand mixer until the butter has lightened in color and has the consistency of a mousse, about 3 to 4 minutes.

Scrape down the sides of the bowl and add one egg. Mix to incorporate. Scrape down the side of the bowl again. Add the second egg and the vanilla. Mix to incorporate.

In a separate bowl, mix the baking powder, salt, and sifted flour. Add the flour mixture to the butter mixture in two batches, incorporating it fully between additions, until a dough forms. Rest the dough, uncovered, in the refrigerator for 15 minutes.

Mix the remaining 1/4 cup of sugar with the tablespoon of cinnamon. Shape 2-tablespoon portions of the cookie dough into balls and place them on a sheet pan lined with parchment paper. Roll each ball in the cinnamon sugar twice.

Bake for 5 minutes. Rotate the sheet pan front to back. Bake for 4 to 5 minutes more or until the sides of the cookies deepen in color. Wait a few minutes before placing them on a cooling rack.

These Brown Sugar Cinnamon Cookies with white chocolate chips are so over the top delicious. If you love soft and chewy cinnamon cookies, you've struck gold with these!

Brown Sugar Cinnamon Cookies

unsalted butter, room temperature

all purpose flour

white chips *optional

Line your baking sheet with parchment paper and set aside.

In the bowl of your stand mixer fitted with the paddle attachment mix the butter and brown sugar together for 2 minutes on medium speed, scraping the sides of your bowl as necessary.

Add in the egg, yolk and vanilla mixing for 1 minute until combined.

Add in the cinnamon, salt and baking soda, mixing for 30 seconds.

Turn the mixer to low and add in the flour until just combined.

If you are adding in the white chocolate, stir the chips in now until evenly incorporated.

Using a medium (2 tablespoon) cookie scoop, drop the dough onto the prepared baking sheet 2 inches apart. Bake the cookies for 8-10 minutes until the edges are lightly golden and the centers are almost set.

Remove the sheet from the oven and allow the cookies to cool on the pan for 4-5 minutes before transferring them to a wire rack to cool completely.

Delicious!!!  I love cinnamon and these cookies are chewy, soft, sweet, cinnamon and craveable!!!

I made them for an event the next day, but had to taste one to make sure they were good enough....

They were so good, I had to remind myself and husband that we had to save them for the event.

Will make them again!

Made this recipe with the white chocolate chips, and it turned out perfectly!! Let my whole family try and they said it was a bit too sweet, so maybe next time omit the white chocolate chips. Other than that, highly recommend you try these out!

I had really high hopes for these as they turned up as an alternative recipe to Chips Ahoy's Cinnamon Sugar Thins, which I recently found just before moving to the UK, where they aren't sold.  So I tried to make them, following the recipe as stated. And I'm sorry, but these tasted nothing like those.  And beyond that, I wouldn't even say they tasted good when it comes to cookies.  And now I'm stuck with 50 of them... I'll be searching for a new recipe... :(

I made these for our family. These are the best cookies ever! Everyone loved them! We also mixed in some cinnamon chips with the white chocolate. Delicious!

Hi Shelly,
I just made these cookies for the first time and they were delicious! They tasted just like a warm hug and my family has gobbled them up. One thing I noticed was that they were quite buttery and left my hands feeling greasy. Would reducing the butter a little be alright? Or should I add more flour instead? Thanks so much for sharing this recipe!

I feel like I must have made a different recipe than everyone else. The batter was dry and crumbly and the first batch didn’t spread at all but baked up like rocks. I had to flatten them like peanut butter or shortbread cookies after 9 minutes of bake time. I also didn’t find them to have any particular flavor and if I make them again I’d add double the cinnamon. I added milk to the second batch to see if I could get them to spread and chocolate chips for sweetness but still didn’t spread. I don’t think I’ll try these again.

Hi there! I made these cookies before but didn't have any white chocolate chips...so I lightly gllfristed the cookies woth some vanilla icing I had kicking around.  They tasted like cinnamon Buns! So yummy. I upped the cinnamon and added a bit of nutmeg for a bigger spice kick too.

My question is this: can I freeze these? I'd like to make a batch now and freeze for Christmas.  Would they still be okay by the time I need to use them?

This no-chill, no-spread, cinnamon cut out sugar cookie recipe has us craving fall and winter! Delicious plain or decorated with Royal Icing or Buttercream!

Unsalted Butter (Room Temperature)

White Sugar

Cinnamon Spice Emulsion

Egg (Room Temperature)

tsp Baking Powder

tsp Cinnamon

Salt

All-Purpose Flour

If I know I’ll be baking, I pull my unsalted butter out of the fridge the night before to get to room temp. But if you’re baking spontaneously, no worries, just zap your butter in the microwave on half-power for about 12 seconds.

Preheat oven to 350 degrees F.

I use parchment paper sheets on my cookie sheets and reuse them for all my batches that day.

In your mixer bowl (or large bowl with hand-mixer) cream butter and sugar until smooth, at least 1 minute

Beat in cinnamon emulsion and egg

In a separate bowl, combine baking powder, salt, cinnamon and flour. Add to wet ingredient mixing bowl a little at a time.

Mix until thoroughly blended.

Chilling the dough is not necessary! I have tried many different ways of rolling out dough and always come back to the old-fashioned way; a sheet of wax paper that’s been floured.

I usually divide the dough into 3 chunks and roll out each onto a floured surface and cut. In my experience, this dough works best for cookies at 1/4″ thick. I use my Joseph Joseph rolling pin which does the measuring for me – genius!

Bake at 350 for 7-8 minutes, depending on size of cookie. I also suggest baking similar-sized cookies together.

Cool cookies on cookie sheet until firm enough to transfer to cooling rack.

These cinnamon sugar cookies are crisp on the edges, chewy in the middle, and rolled in a sweet spiced sugar coating that makes them irresistible. They’re quick to mix, easy to bake, and perfect for any occasion, from holiday trays to simple afternoon snacks.

Cinnamon Sugar Cookies Recipe

unsalted butter (at room temperature)

all-purpose flour

Preheat the ovenSet the oven to 350°F and line a baking sheet with parchment paper.

Make the doughCream the butter and sugar together until light and fluffy. Beat in the egg and vanilla until well combined.

Combine dry ingredientsIn another bowl, whisk together the flour, baking soda, salt, and cinnamon.

Mix everything togetherAdd the dry ingredients to the wet mixture gradually, stirring just until combined. Do not overmix.

Prepare the coatingMix the granulated sugar, brown sugar, and cinnamon in a small bowl.

Shape and rollForm the dough into 1-inch balls. Roll each ball in the sugar mixture until coated.

BakePlace the dough balls on the prepared sheet, leaving space between them. Bake for 10–12 minutes, until the edges are golden.

CoolLet the cookies cool on the baking sheet for a few minutes before moving them to a wire rack.

These brown butter snickerdoodles are soft, chewy, and full of classic cinnamon-sugar flavor with a rich, buttery twist.

Brown Butter Snickerdoodles (Soft, Chewy &amp; Classic)

(200 grams) granulated sugar

tbsp (38 grams) light brown sugar

vanilla bean paste

(335 grams) all-purpose flour

tsp cream of tartar

½ tsp baking soda

whole milk

(50 grams) granulated sugar

Melt

Melt butter over medium heat, stirring constantly.

Cook

Cook until foamy with golden brown milk solids and a nutty aroma. Do not burn.

Transfer

Immediately transfer to a heatproof bowl and let cool until butter is soft, thick and opaque. Do NOT mix while hot or liquid.

Brown the Butter

Preheat

Preheat oven to 350°F (175°C). Line baking sheets with parchment.

Cream

Cream cooled brown butter, granulated sugar, and brown sugar until smooth and cohesive (1–2 minutes).

Add egg, egg yolk, and vanilla. Mix until fully combined.

Whisk

In a separate bowl, whisk flour, cream of tartar, baking soda, salt, and cinnamon.

Add dry ingredients and the tbsp of milk or cream to the wet and mix just until combined. The dough will be thick.

Scoop

Scoop 1½ tbsp (≈35 g) dough balls or your desired size.

Roll

Mix together the cinnamon, sugar and salt. Roll the dough balls in the sugar mixture.

Place

Place 2 inches apart on prepared baking sheets slightly flattening them down. These cookies do not spread too much.

Bake 9–11 minutes, or until edges are set. If desired, take a spoon to flatten the cookies more. Cool on the pan for 5 minutes then trasnfer to a rack to finish cooling.

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