Cinnamon Sugar Snickerdoodles

For the Cookies

¾ cup unsalted butter, softened

½ cup dark brown sugar

½ cup granulated sugar

1 tablespoon Adams Best Vanilla Extract

1 large egg

1 large egg yolk

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1½ teaspoons Adams Ground Cinnamon

½ teaspoon salt

2 teaspoons cornstarch


For the Cinnamon Sugar Coating

⅓ cup granulated sugar
1 tablespoon Adams Ground Cinnamon

Preheat oven to 350°F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, cream of tartar, Adams Ground Cinnamon, salt, and cornstarch. Set aside.

In a large mixing bowl, beat the softened butter, dark brown sugar, and granulated sugar until smooth and well combined.

Mix in the Adams Best Vanilla Extract, egg, and egg yolk until fully incorporated.

Add the dry ingredients to the wet ingredients and mix just until no dry streaks remain. Do not overmix.

In a small bowl, whisk together the granulated sugar and Adams Ground Cinnamon for the coating.

Using a medium cookie scoop, portion the dough and roll each ball generously in the cinnamon sugar mixture. Place cookies 2–3 inches apart on the prepared baking sheet.

Bake for 8–10 minutes, until the edges are set and the centers are slightly puffed.

Let cookies cool on the baking sheet for 5 minutes. While still warm, dip the tops back into the cinnamon sugar mixture for an extra coating.

Transfer to a cooling rack or enjoy warm.