This recipe was created for my two boys who LOVE snickerdoodles. If they had their way, it would be snickerdoodles for breakfast, lunch, dinner and snacks. They just love them. This recipe took a few tries before I got it just right. They had to have crispy edges, chewy middles, and just the right amount of cinnamon and sugar on the outside. This is, in my opinion, a perfectly sweet and chewy snickerdoodle with a ton of cinnamon flavor. Quick and easy to make, these snickerdoodles are a great snack for an afternoon playdate or yummy dessert for your next potluck. This delicious fall cookie is perfect with a warm cup of tea or a pumpkin spice latte!
I am a big fan of cookie recipes like this one that don’t require me to use a mixer. The way my days go, especially during the school year, I am frequently whipping up a batch of cookie dough quickly after school. More often than not, I am making cookie dough at night after the kids go to bed, filling the freezer for the next time I need cookies.
Making the Dough for Snickerdoodles:
To make this dough, you will slightly melt and cool your butter and then mix in the sugar, eggs, lemon juice and vanilla. In another bowl you will combine your dry ingredients. You’ll mix the dry ingredients in with the liquid ingredients and you are ready to shape your dough into balls.
Shaping and Chilling the Cookie Dough:
You’ll want to use a standard 1.5 tablespoon cookie scoop to portion out the cookie dough. I like to go ahead and scoop the cookie dough right away. Arrange the scoops of dough on a quarter sheet pan and slip it the into the freezer to chill for at least 30 minutes. At this point, you can either bake the cookies or move the dough to a freezer bag and store for future baking.
Baking the Chewy Snickerdoodles:
For baking the cookies, you’ll preheat your oven to 350°. While the oven is warming up, you’ll combine the sugar and cinnamon in a small bowl. You’ll then roll the chilled balls of dough in the cinnamon and sugar mixture and place on a lined, half sheet pan for baking. You’ll want to leave about 2 inches between cookies. Bake at 350° for 10-12 minutes, or until the edges are just golden brown.
I hope that you love this newest Maple and Thyme cookie recipe! Be sure to check out our other cookie recipes for baking ideas that are both yummy and easy to make. You may also want to check out my post – 10 Essential Tools for Baking Cookies!
For the Cookies
- 1 cup unsalted butter, slightly melted and then cooled I melt for 30 seconds in microwave, some lumps will remain
- 3/4 cup light brown sugar
- 3/4 cup granulated sugar
- 1 large egg + 1 egg yolk
- 1 tablespoon fresh lemon juice, juice of 1/2 lemon
- 1 1/2 teaspoons vanilla
- 2 3/4 cups (355 g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For the Cinnamon and Sugar
- 1/4 cup granulated sugar
- 1 teaspoon cinnamon
- In a large mixing bowl, cream together the butter, brown sugar and granulated sugar. Mix the butter and sugars until light and fluffy.
- Add the egg, egg yolk, lemon juice and vanilla. Stir to combine, scraping the edges of the bowl as needed.
- In a small bowl, combine the flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix until just combined. I like to add the dry ingredients in 2 parts.
- Using a 1.5 tablespoon cookie scoop, scoop cookie dough and arrange on a half sheet pan. Chill cookie dough in the refrigerator or freezer for at least 30 minutes.
- Preheat the oven to 350°. Line two half sheet pans with parchment paper. Roll the chilled dough in the cinnamon and sugar mixture and arrange onto the prepared pans, about 2 inches apart. Bake the cookies for 10-12 minutes, or until the edges are lightly browned but the centers are still soft.
- Remove the cookies from the oven and allow them to sit on the baking pans for 5-7 minutes before transferring them to a cooling rack. The cookies can be stored in an airtight container for 2-3 days.
KITCHEN TOOLS THAT I USED TO MAKE THIS RECIPE:
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