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Snickerdoodles

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Snickerdoodles

Snickerdoodles

Photo of Snickerdoodles © Diana Rattray
These snickerdoodles are made with all butter, and the egg wash helps the cinnamon sugar coating adhere and form a crusty exterior. Plan to chill the dough for about one to two hours before shaping into balls. Add these delicious cookies to your Christmas baking list!
Feel free to make these without the egg wash. Just roll them in the cinnamon sugar and bake as directed.
Double this recipe to make about 5 dozen cookies.

Prep Time: 10 minutes

Cook Time: 9 minutes

Total Time: 19 minutes

Yield: Makes about 2 1/2 dozen cookies

Ingredients:

  • 1 1/3 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt (omit if using salted butter)
  • 8 tablespoons (1/2 cup or 1 stick) unsalted butter, room temperature
  • 2/3 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ***Egg Wash***
  • 1 egg white
  • 2 teaspoons water
  • ***Cinnamon Sugar Mixture***
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Preparation:

Combine the flour, cornstarch, baking powder, and salt; set aside.

In a mixing bowl with electric mixer, cream the butter and 2/3 cup of sugar. Beat in the egg and vanilla. Stir in the flour mixture until well blended.

Chill the dough for about 1 to 2 hours, until firm.

Heat oven to 400°. Line a baking sheet with parchment paper or a silicone baking mat.

In a bowl whisk the egg white with the water.

In another bowl combine the 1/4 cup sugar with 2 teaspoons of cinnamon.

Shape the dough into 1-inch balls. Dip them in the egg white and set on waxed paper.

Roll each ball in the cinnamon and sugar mixture until well coated. Arrange on the baking sheet, leaving about 2 inches between the cookies.

If you choose to make these without the egg wash, just roll the balls of dough in the cinnamon sugar mixture.

Bake for 8 to 10 minutes, until set and lightly browned around the edges.

Cool in the pan for a few minutes, then remove them to a rack to cool completely. Store at room temperature in a tightly covered container for 1 to 2 weeks.

Makes about 2 1/2 dozen cookies.

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