Single-Batch Snickerdoodles
These soft and chewy homemade snickerdoodles are made with your Bulk Dry Snickerdoodle Mix for an easy, bakery-style cookie. With a buttery cinnamon flavor and classic sugar coating, these cookies are the perfect nostalgic treat.
Prep Time 15 minutes mins
27 minutes mins
- 1 3/4 cups Bulk Dry Snickerdoodle Mix
- 1/2 cup 1 stick unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- Cinnamon Sugar Mixture
- 1/4 cup sugar
- 1 tablespoon cinnamon
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl, combine the Bulk Dry Snickerdoodle Mix, softened butter, egg, and vanilla extract. Mix until a soft cookie dough forms.
Scoop about 2 tablespoons of dough and roll into smooth balls. Roll each ball in the cinnamon sugar mixture until fully coated.
Place the dough balls about 2 inches apart on the prepared baking sheet.
For an extra classic snickerdoodle finish, roll each dough ball in a mixture of cinnamon and sugar before baking.
Bake for 10 to 12 minutes, or until the edges are lightly golden and the centers are set.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
For the softest texture, avoid overbaking the cookies. The centers should still look slightly soft when removed from the oven.
Rolling the dough in cinnamon sugar before baking enhances the classic snickerdoodle flavor and gives the cookies their signature crackled appearance.
For evenly sized cookies, use a cookie scoop when portioning the dough.
Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 3 months