Simple Snickerdoodle Cookies
Thin and chewy snickerdoodle cookies that you can quickly make in one bowl. No rolling required!
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings 24 cookies
For the cookies:
- 1/2 cup unsalted butter, room temperature
- 1 cup sugar
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1 tsp water
- 1 tsp vanilla extract
- 1 egg
- 1-1/2 cups flour
For the cinnamon sugar topping:
- 1/4 cup sugar
- 2-3 tsp cinnamon, to taste
Preheat oven to 350 degrees and line baking sheets with parchment paper.
In a small bowl, mix together the 1/4 cup sugar and cinnamon until well combined. Set aside.
In a large bowl, cream butter and sugar together until smooth.
Add baking soda, salt, and water and mix well.
Add egg and vanilla and stir to combine.
Add flour, half at a time, stirring until combined. Do not over-mix.
Using a 1.5 TBS cookie scoop, scoop dough and place on the cookie sheets 2 inches apart.
Sprinkle the cinnamon sugar mixture over the top of each cookie.
Bake cookies for 12-14 minutes, rotating halfway through, until just golden brown on the edges.
Cool on cookie sheet for 5 minutes prior to transferring to a wire rack.
Store in an airtight container or freeze.
Serving: 1cookie | Calories: 102kcal | Carbohydrates: 16.6g | Protein: 0.9g | Fat: 3.9g | Saturated Fat: 2.4g | Cholesterol: 10mg | Sodium: 94mg | Potassium: 11mg | Fiber: 0.3g | Sugar: 10.5g | Calcium: 40mg