Sugar Cookies and Snickerdoodles — 4 stars

I’m pretty much the best big sister ever.  For Christmas last year, I let my youngest sister pick her favorite cookies, and I promised to send her two dozen cookies each month during her semester.  May is the last month, and because she’s participating in Relay for Life this weekend, I sent her three dozen cookies — 1.5 dozen sugar cookies and 1.5 dozen snickerdoodles.

I absolutely love both of these recipes.  For the sugar cookies, the dough just barely combines, while the snickerdoodle dough is a bit more traditional.  I take both of these cookies until just barely done; you know, edges done, but the centers (well, a bit more than the centers) still looking undone.  Then, I let them stay on the cookie sheet for only one minute after coming out of the oven and before transferring them to the cookie sheet.  Both these doughs freeze well, and the final cookies come out almost the same height.

Each recipe makes 2.5 dozen cookies.  I use different size cookie scoops, so the sugar cookies are slightly larger than the snickerdoodles.  They’re both soft and chewy, despite being very thin.  Since the final products and directions are so similar, I’m including both recipes, as I make them, below.  For my inspiration, see sugar cookies here and snickerdoodles here.


For the dough
1 1/2 cups all-purpose flour
1 1/4 teaspoon baking powder
1 1/2 teaspoon cinnamon
1/2 teaspoon salt
8 tablespoons unsalted butter, softened
3/4 cup granulated sugar
2/3 cup light brown sugar
1 egg
2 teaspoon vanilla extract

For the coating
1/3 cup granulated sugar
1 1/2 teaspoons cinnamon


  1. Cream together the butter and sugars in a large bowl
  2. Mix in the egg and sugar
  3. Mix in the dry ingredients
  4. In a separate small dish, combine the ingredients for the topping
  5. Using a small cookie scoop, form balls of snickerdoodle dough.  Roll each ball in the topping to coat completely.
  6. Place on baking sheet, about 2 inches apart, and bake at 380 for 8-9 minutes.


2 3/4 cups all-purpose flour
1/4 teaspoon salt
1 1/4 teaspoon baking soda
3/4 teaspoon baking powder
1 cup unsalted butter, softened
1 1/2 cups white sugar
1 egg
1 1/2 teaspoon vanilla extract


  1. In a large bowl, cream together the butter and sugar
  2. Mix in the egg and vanilla
  3. Mix in the dry ingredients
  4. Using a medium cookie scoop, place balls of dough 2.5 – 3 inches apart on a baking sheet
  5. Bake at 350 for 10-12 minutes
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