Description
This soft and chewy snickerdoodle recipe delivers perfectly tender cinnamon-sugar coated cookies that are buttery and full of classic flavor. Easy to prepare with simple ingredients, these cookies are chilled before baking to enhance their texture and taste.
Ingredients
Scale
Dry Ingredients
- 3 cups all-purpose flour (375 grams), spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (230 grams, or 2 sticks), softened
- 1 cup granulated sugar (200 grams)
- 1/2 cup light brown sugar (100 grams), packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup granulated sugar (50 grams)
- 2 teaspoons ground cinnamon
Instructions
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt until well combined. Set aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or a large mixing bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together for 1-2 minutes until well combined and creamy.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated, scraping down the sides of the bowl as needed to ensure even mixing.
- Combine Dry and Wet Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until combined to avoid overmixing the dough.
- Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 1 hour to firm up for easier handling and better texture.
- Preheat Oven and Prepare Pans: Preheat your oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Form Dough Balls: Remove the dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring spoon, scoop dough portions and roll each into a 1¼ inch ball.
- Prepare Cinnamon Sugar Coating: In a small bowl, whisk together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for coating the cookies.
- Coat the Dough Balls: Roll each dough ball in the cinnamon sugar mixture until evenly coated, then place on the prepared baking sheets leaving space between each cookie.
- Bake the Cookies: Bake in the preheated oven for 10 minutes or until the tops are set and the edges start to subtly brown.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra soft and chewy snickerdoodles, avoid overbaking the cookies; remove them when the tops are just set.
- Chilling the dough for at least one hour is key to developing flavor and controlling cookie spread.
- You can substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
- Use room temperature eggs and butter for better batter consistency.
- Store cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
