Light and soft cinnamon sugar cookies that are the perfect combination of sweet and tangy with that signature scent and crinkle tops. Plus, they’re easily made vegan!
- 1 and 3/4 cups granulated sugar, divided
- 4 1/2 teaspoons cinnamon, divided
- 1 egg, room temperature
- 1 cup unsalted butter, softened to room temperature
- 2 1/2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Preheat oven to 375°F degrees. Prepare two cookie sheets with parchment paper or silicone baking mats and set aside.
- In a small bowl, combine 1/4 cup sugar with 1 1/2 teaspoons cinnamon. Set aside.
- In a large bowl, beat butter for about 1 minute on medium-high speed until smooth. Add remaining 1 1/2 cups sugar and beat on high speed until pale and fluffy.
- Add egg and vanilla to butter mixture and beat until combined. Set aside.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, the remaining 3 teaspoons of cinnamon, and salt. Add the flour mixture to the butter mixture and mix on low speed until completely combined – dough will be very thick.
- Scoop out 2-3 tablespoons of dough and roll into a ball (a large cookie scoop works well). Roll in cinnamon sugar mixture and place each ball of dough on prepared pans several inches apart (they’ll spread quite a bit).
- Bake for 10 minutes. Remove from oven and lightly press on the top of each cookie to flatten them a bit. Let cool on baking sheets for 5-10 minutes until they’ve set, then move to wire racks to cool completely.
To make this recipe vegan:
- Substitute unsalted butter 1:1 for Earth Balance Vegan Buttery Sticks.
- Substitute 1 egg for 1 1/2 teaspoons Ener-G or Bob’s Red Mill Egg Replacer and 2 Tablespoons water. In a small bowl, combine Egg Replacer with water according to package directions. and then add the mixture to butter mixture with vanilla (step 4)
- Category: Dessert
- Method: Bake
- Cuisine: German
Keywords: snickerdoodles, cinnamon sugar cookies