Snickerdoodles are simple, cozy, and timeless. This version honors the classic recipe while offering a refined upgrade: instead of white sugar and extract, these cookies are made with our Vanilla Brown Sugar, which is mixed by hand with real vanilla beans. The result is a cookie with warm caramel notes and a complex vanilla-sugar flavor.
They’re crisp on the edges, chewy in the center, and rolled in a cinnamon-vanilla sugar blend that gives them a beautifully golden finish. This is a cookie you can whip up on a weekday,
share with neighbors, or serve on a thoughtfully prepared dessert board. The best things in life don’t have to be complicated, just made with care and quality ingredients.
Ingredients:
1 cup butter, softened (226 g)
1 ½ cups Andrea’s Bakehouse Vanilla Brown Sugar (300 g)
2 large eggs
2 ¾ cups all-purpose flour (330 g) 1 ½ tsp cream of tartar
1 tsp baking soda Pinch of salt
For Rolling:
¼ cup Andrea’s Bakehouse Vanilla Brown Sugar (50 g) 1 ½ tsp ground cinnamon
Instructions:
1. Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
2. Cream the butter and vanilla brown sugar together with a hand or stand mixer until light and fluffy, about 2–3 minutes.
3. Add eggs one at a time, beating until well incorporated.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually mix the dry ingredients into the wet until a soft dough forms. Do not overmix.
6. In a small bowl, stir together the additional vanilla brown sugar and cinnamon.
7. Scoop dough into as many 3-tbsp balls as you can. Roll each ball in the cinnamon-sugar mixture and place them 2 inches apart on the prepared baking sheets.
8. Bake for 9–11 minutes, until the edges are set but the centers are still soft.
9. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.