A thick and chewy snickerdoodle recipe showcasing a soft golden brown cookie covered in cozy cinnamon sugar.

Scale

For the Cookies

1 stick (4 ounces) unsalted butter, room temperature

1/2 cup (106 grams) brown sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/4 teaspoon ground cinnamon

1 teaspoon vanilla extract

1 large egg

1 1/2 cup (180 grams) bread flour

For the Topping:

1 tablespoon granulated sugar

1 tablespoon demerara sugar

1 1/2 teaspoons cinnamon

Cook Mode Prevent your screen from going dark

In a large bowl (or the bowl of a stand mixer) combine the butter, brown sugar, baking powder, ground cinnamon, vanilla extract and egg. The mixture will look slightly curdled.
Add in the bread flour and mix until a dough forms.
Wrap the dough in plastic wrap and refrigerator for at least an hour and up to 3 days.
Preheat the oven to 350ºF. Line a large cookie sheet with parchment paper.
In a small bowl whisk together the granulated and demerara sugars and ground cinnamon.
Use a large cookie scoop to create 8 large snickerdoodles.
Roll each cookie in the cinnamon sugar mixture and place on the cookie sheet with two inches of space between each cookie.
Bake for 14 to 16 minutes.
Cool the snickerdoodles on the pan for 5 minutes before removing to a wire rack.
Store the cooled cookies in an airtight container at room temperature for 3-5 days.