Best German Snickerdoodles
Soft, chewy, and cinnamon-sparkly, these German snickerdoodles capture the comforting essence of childhood baking and holiday treats.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature for best results.
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour Standard plain flour.
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt Adjust if using salted butter.
Cinnamon Sugar Coating
- 3 tablespoons cinnamon sugar Mix 1 tablespoon of cinnamon with 2 tablespoons of sugar.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs, one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, baking soda, baking powder, and salt.
- Gradually blend the dry ingredients into the wet mixture.
- In a small bowl, combine the cinnamon and sugar.
Baking
- Roll the dough into balls, then roll them in the cinnamon sugar mixture.
- Place the balls on a baking sheet lined with parchment paper, spacing them a few inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, chill the dough for 15-30 minutes before rolling. These cookies can be frozen baked or unbaked. Adjust baking time slightly if baking from frozen.