Snickerdoodle Cookies



1 cup butter- room temperature 1 tsp cinnamon
2 ¾ cup flour 1 egg and 1 egg yolk
½ cup brown sugar
3/4th cup granulated sugar Cinnamon Sugar:
1 Tbsp. Vanilla 1/4th cup granulated sugar
1 tsp baking soda  2 tsp cinnamon
1 tsp fresh lemon juice
½ tsp salt


  1. Preheat oven to 325 °F
  2. Mix 1/4th cup sugar and 2 teaspoon cinnamon in medium bowl and set aside
  3. In mixer bowl, beat together butter and sugars until fluffy
  4. Add in egg, additional yolk, and vanilla and beat at medium speed until combined
  5. Add salt, 1 teaspoon cinnamon, baking soda, and lemon juice and mix
  6. Slowly mix in flour, 1 cup at a time, on low speed until combined
  7. Roll dough into small balls (approximately 1 heapingTbsp.), and then roll in cinnamon sugar mixture ( if dough is too soft to work with -refrigerate for a few minutes and it will roll better )
  8. Place rolled dough on parchment paper lined cookie sheet approximately 2 inches apart
  9. Bake for 12-14 minutes or until edges are slightly golden. Cookies will look undercooked but as long as edges and underside is golden the rest will set. (increase bake time for a crispier cookie but I prefer mine to be soft)
  10. Enjoy!


Store cookies in an airtight container for maximum freshness


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