Copycat Insomnia Snickerdoodle Cookies
Perfectly sweet and chewy snickerdoodles with a delightfully crisp, buttery edge, rolled in cinnamon and sugar, these snickerdoodles are absolute perfection!
Prep Time15 minutes mins
Cook Time13 minutes mins
Course: Dessert
Cuisine: amercian
Keyword: insomnia sugar cookies
Servings: 18 servings
- 1/2 cup salted butter softened
- 1/2 cup margarine softened
- 1 1/4 cup granulated sugar
- 1 egg
- 2 tbsp light corn syrup
- 1 tsp vanilla extract
- 2 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
Cinnamon- Sugar Mixture
- 1/4 cup granulated sugar
- 1 1/2 heaping tsp cinnamon
Preheat the oven to 350°. Line you baking sheet with parchment paper or a silicone baking mat. Set aside.
In the bowl of a stand mixer or with an electric hand mixer, cream together the margarine, butter and sugar until well combined.
Scrape the sides of the bowl and add in the egg, corn syrup, and vanilla extract. Mix until combined.
Add the flour, baking soda and salt, mix until the dough forms.
Portion the dough out into approx 2 1/2 tbsp portions. I use two scoops from my #50 scoop for each cookie. Roll into a ball and place on the prepared baking sheet. Repeat with the remaining dough.
In a small bowl, combine the cinnamon sugar mixture.
Roll each ball of dough into the cinnamon sugar, pressing the mixture onto the cookie dough. Repeat with remaining dough.
Bake at 350° for 11-13 minutes. The cookie will flatten, spread and the edges should start to turn golden brown when they are ready to come out of the oven.
Allow the cookies to cool on the pan for 5 minutes before transferring to a wire cooling rack.
Store in an airtight container at room temperature for up to 3 days or in the freezer for up to 3 months.
Calories: 229kcal | Carbohydrates: 32g | Protein: 2g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 201mg | Potassium: 27mg | Fiber: 1g | Sugar: 19g | Vitamin A: 397IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 1mg