You can’t have too many snickerdoodle recipes. These Vanilla Bean Snickerdoodles are soft and chewy with the perfect cinnamon sugar topping.
Remember that vanilla bean paste that I made earlier this week? Well, I’m finally trying it in a recipe. And surprise surprise, it’s a cookie recipe.
And this is not like your regular cookie recipe. It’s snickerdoodles.
Now I have made snickerdoodles once before. I have made whole wheat snickerdoodles and apple snickerdoodles, but nothing can beat some good old fashioned vanilla bean snickerdoodles. These may be my favorite cookie recipe so far! They were gone in two days, tops.
What usually puts me off of making snickerdoodles is the question of what to do with all of the extra cinnamon sugar that you don’t use. Do you just throw it out? That seems like too much of a waste. Do you just sprinkle it over toast? Well, I don’t eat toast nearly enough for that.
I guess I’ll need to make more of these snickerdoodles. This is definitely a make again recipe.
You can't have too many snickerdoodle recipes. These Vanilla Bean Snickerdoodles are soft and chewy with the perfect cinnamon sugar topping.
- 1 cup salted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 1/2 tsp vanilla bean paste
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/3 cup granulated sugar
- 2 tsp ground cinnamon
In a medium bowl, cream together the butter and 1 1/2 cup sugar until light and fluffy. Beat in the eggs one at a time with around one minute in between each addition. Beat in the vanilla bean paste until fully combined
In a separate bowl, mix together the flour, cream of tartar, baking soda and salt. Slowly mix in the dry ingredients with the wet ingredients until fully combined. Cover the dough and refrigerate for at least 30 minutes.
Preheat the oven to 350˚F.
In a small bowl, mix together the cinnamon and 1/3 cup of sugar until fully combined.
Lightly spray 2 baking sheets and set aside.
Scoop the dough by large tablespoonfuls and roll in the cinnamon sugar mixture. Place on the prepared baking sheets, around 2 inches apart.
Bake for 15-18 minutes, or until the edges are slightly brown.
Remove, and allow the cookies to set on the baking sheets for around 10 minutes. Transfer to wire racks to cool completely.