Snickerdoodle Cookies

Step 1

Measure out 3/4 cup of sugar and set aside 2 tablespoons for rolling. Add the remaining sugar and softened butter to the stand mixer bowl and beat with the paddle attachment until combined and fluffy, about 1 minute.

Step 2

Add egg and vanilla, and beat for another minute until thoroughly combined.

Step 3

In a small bowl, sift together flour, baking powder, and 1 teaspoon of cinnamon. Then stir in the salt until evenly distributed.

Step 4

With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.

Step 5

Add the chocolate chips to the cookie dough and stir to distribute.

Step 6

Beat brown sugar with softened butter until combined and fluffy, about 1 minute.

Step 7

Add egg and vanilla, and beat for another minute until thoroughly combined.

Step 8

In a small bowl, sift together flour, baking powder, and cocoa powder. Then stir in the salt until evenly distributed.

Step 9

With the mixer on low speed, add the flour to the liquid mixture and mix until just combined. Scrape the sides and bottom of the bowl as necessary.

Step 10

Allow the dough to rest in the refrigerator for 10 minutes while you preheat the oven to 375°F.

Step 11

Mix the 2 tablespoon of sugar with 1 teaspoon of cinnamon in a shallow dish for topping.

Step 12

Take the dough out of the fridge and portion with a small ice cream scoop. For smaller cookies, use 1 flat scoop of cookie dough. For larger cookies, use a full scoop, enough to form a dough ball about 1 ½” in size.

Step 13

Roll the dough in the palm of your hand to form a ball. Roll the dough ball entirely in cinnamon sugar and set on a parchment line baking sheet about 2” apart. Don’t flatten them.

Step 14

Bake for 8 - 10 minutes, depending on the size of your cookies.

Step 15

Allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.