These snickerdoodle cookies aren’t just for the holidays anymore! These are actually Heart Healthy Snickerdoodles with Ceylon Cinnamon that you will want to make year round. Move over, chocolate chip cookies!
Heart Healthy Snickerdoodles with Ceylon Cinnamon
1/2 cup (1 stick) unsalted butter at room temperature
1 cup granulated sugar, divided
1 large egg
1 teaspoon pure vanilla extract
1-3/4 cups unbleached all-purpose flour
1/4 teaspoon sea salt
1 teaspoon baking powder
3-1/2 Ceylon Cinnamon, divided
2 tablespoons milk
Preheat oven to 375 degrees F. Line two baking sheets with parchment paper.
Beat the butter and 3/4 cup sugar using a hand mixer until light and fluffy. Beat in the egg and vanilla until well-combined.
Whisk together the flour, salt, baking powder, and 1-1/2 teaspoons cinnamon. Add to the wet ingredients and mix until just combined. Mix in the milk until the dough comes together.
Refrigerate the dough for 30 minutes. Mix the remaining 1/4 cup sugar and 2 teaspoons of cinnamon in
a shallow bowl.
Roll the dough into balls about 1 tablespoon at a time. Place in the cinnamon-sugar mixture and press down to flatten slightly and to help it stick. Place on the baking sheets (cinnamon-sugar side up), about 1-inch apart. Repeat until all the dough is used.
Bake for about 9-11 minutes. Let cool on the baking sheets for about 2 minutes and then transfer to a wire rack to finish cooling.
Check out my other ceylon cinnamon recipes!