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Simple Snickerdoodle Cookies
Thin and chewy snickerdoodle cookies that you can quickly make in one bowl. No rolling required!
Course
Sweets & Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
14
minutes
minutes
Total Time
24
minutes
minutes
Servings
24
cookies
Calories
102
kcal
Author
Kristine Underwood
Ingredients
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
▢
1½
cups
flour
For the cinnamon sugar topping:
▢
1/4
cup
sugar
▢
2-3
tsp
cinnamon, to taste
US Customary
-
Metric
Instructions
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.
1/4 cup sugar,
2-3 tsp cinnamon, to taste
In a large bowl, cream butter and sugar together until smooth.
1/2 cup unsalted butter,
1 cup sugar
Add baking soda, salt, and water and mix well.
1/2 tsp baking soda,
1/2 tsp sea salt,
1 tsp water
Add egg and vanilla and stir to combine.
1 tsp vanilla extract,
1 egg
Add flour, half at a time, stirring until combined. Do not over-mix.
1½ cups flour
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.
Nutrition
Serving:
1
cookie
|
Calories:
102
kcal
|
Carbohydrates:
16.6
g
|
Protein:
0.9
g
|
Fat:
3.9
g
|
Saturated Fat:
2.4
g
|
Cholesterol:
10
mg
|
Sodium:
94
mg
|
Potassium:
11
mg
|
Fiber:
0.3
g
|
Sugar:
10.5
g
|
Calcium:
40
mg