Is there anything better than cinnamon and sugar paired together? Whether it be sprinkled on top of hot buttered toast, or rolled all over sticky sugar cookie dough like these snickerdoodles, there is something to be said about this duo!
For over five years, this snickerdoodle cookie recipe is my most-requested cookie of the holidays! Well, if I am being honest – anytime of the year. They are crisp just on the edges, chewy in the middle and the perfect blend of sweet and warm spice to scream “cozy” with each bite!
In this recipe, you will notice the use of apple cider vinegar. Do not let that scare you! In fact, it is the apple cider vinegar that gives this cookie the pillowy, chewy centers that are incredibly delicious! If you are all out of apple cider vinegar, do not sweat it, you can substitute for the same amount of cream of tartar.
*Pre heat the oven to 350* Line two baking sheets with parchment paper*
2 sticks unsalted butter at room temperature
1 tsp vanilla, or maple syrup
1 1/2 cup sugar
1 tsp kosher salt
2 tsp apple cider vinegar (or 2 tsp cream of tartar)
2 3/4 cup flour
1 tsp baking soda
- With a handheld mixer, mix together the butter, eggs, sugar, vanilla, apple cider vinegar and salt until light and fluffy (2 or so minutes).
- Add flour and baking soda to the wet ingredients.
- Continue to mix together until everything is incorporated and cookie dough comes together.
READY TO ROLL!
First, mix together 1/2 cup sugar and 2 tsp of cinnamon in a bowl; set aside.
Roll ping-pong-size balls of cookie dough, roughly 1 1/2 Tbsp., and roll the cookie balls in the cinnamon sugar to coat.
Set onto a baking sheet that is lined with parchment paper
Bake cookies at 350 degrees F for 10-13 minutes — just until the bottoms are barely golden and the tops have bubbled a bit. Do not over bake! (They will finish cooking while cooling.)
Let cookies cool on a wire rack, and enjoy!
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