Invincible Snickerdoodles


  • 2 3/4 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups sugar
  • 3 Tbsp LYNQ Invincible
  • 2 sticks butter, softened
  • 2 large eggs (room temp)
  • 2 Tbsp sugar
  • 2 tsp. cinnamon


  1. Preheat oven to 350 degrees and line a baking pan with parchment paper or a non-stick baking mat.
  2. In a bowl, mix together dry ingredients - flour, baking powder, salt, LYNQ and 1 tsp cinnamon; set aside.
  3. In a mixer, cream together butter, granulated sugar and brown sugar. Next add vanilla extract and eggs one at a time, mixing after each. Scrape down sides of the bowl as necessary.
  4. With mixer on low-speed, gradually add the bowl of dry ingredients and mix until incorporated, do not over-mix.
  5. Cover bowl with plastic wrap and place in freezer for 15 minutes to chill.
  6. To make the cinnamon sugar, mix sugar and cinnamon in a bowl.
  7. Measure about 1½ tablespoons of dough, roll into a ball and then roll in cinnamon sugar and place on prepared cookie sheet. Bake for 8-10 minutes 
  8. Cookies will look puffy when they are done, remove from oven and let cool slightly on baking sheet then move to cookie sheet to cool completely. Cookies will flatten a little as they cool.


If you like this recipe, click here to download and print!