Whether you’re staying in for New Year’s Eve or attending a party, finding the right dessert that will please both your taste buds and your guests can be difficult. But it doesn’t have to be with this simple, mouth-watering dessert.

These brown sugar snickerdoodles are a flawless embodiment of holiday flavors in a chewy cookie, sure to satisfy any guest’s palate. Not only are the cookies tender inside with a crisp outer layer, but their instructions are easy-to-follow and foolproof. This recipe results in a dozen cookies and takes as little as thirty minutes to prepare and cook. 

Around the holiday season, I always fail to find the perfect dessert recipe that will capture seasonal flavors. But these snickerdoodles are a flawless combination of warm, cinnamon flavor and crowd-pleasing taste. Their soft centers are not laden with overbearing sweetness— a noted reason why my family and friends state they enjoy this dessert treat. Best of all, the versatility of this recipe knows no bounds. One of my family members personally enjoys having pecans in their cookies. Holding back some batter for some pecans add-in really hit the mark. I suggest adding your favorite mix-ins to your cookie dough as well.

Overall, this recipe did not fail to impress. I recommend it to anyone, whether baking is their forte or not. So why are you still reading? Go try this out for yourself!

Ingredients: 

4 tablespoons unsalted butter

1/3 cup light brown sugar

1/3 cup white granulated sugar

1/4 teaspoon kosher salt

1 large egg

1 cups all-purpose flour

1 tablespoon cornstarch

1/4 teaspoon baking soda

For the Cinnamon-Sugar Mixture:

1/4 cup sugar

1 1/2 tablespoons ground cinnamon

Instructions: 

1. Preheat your oven to 350°F.
2. Using a stand mixer with the paddle attachment or a hand mixer, beat the butter until it is smooth and light in color. Add both the measured sugars into the butter, mixing them together until fully incorporated. Then, beat the salt and egg into the sugar-butter mixture.
3. In a separate bowl, sift together the flour, cornstarch, and baking soda. In three additions, beat this slowly into the other mixture until fully combined.
4. Combine the cinnamon and sugar in a small, separate bowl. Form the dough into balls and coat them in the cinnamon-sugar mixture. 
5. On a parchment lined baking sheet, place the dough balls about three inches apart, slightly pressing them down with a glass. Sprinkle more cinnamon-sugar on top.
6. Place the prepared baking sheets into the preheated oven. Bake for seven minutes, rotate the pan, and bake for five to seven minutes more. You will know they are ready when the edges of the cookies are golden and the tops are cracked. 
7. Allow to cool before serving. The cookies last for three days in an airtight container.