Description
Soft and chewy snickerdoodle cookies coated in cinnamon sugar. This easy-to-make recipe yields perfectly tender cookies with a buttery base, subtle cinnamon spice, and a delightful crackly topping.
Ingredients
Scale
Dry Ingredients
- 3 cups (375 grams) all-purpose flour, spooned & leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (230 grams or 2 sticks) unsalted butter, softened
- 1 cup (200 grams) granulated sugar
- 1/2 cup (100 grams) light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
Cinnamon Sugar Coating
- 1/4 cup (50 grams) granulated sugar
- 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 in a large mixing bowl using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together for about 1-2 minutes until well combined and fluffy. Mix in the egg, egg yolk, and vanilla extract, stirring until fully incorporated and scraping down the sides as needed.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and mix until just combined to form the cookie dough. Avoid overmixing. Cover the bowl tightly and refrigerate the dough for at least 1 hour to firm up.
- Prepare for Baking: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Form and Coat Cookies: Remove the chilled dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring spoon, scoop dough and roll into 1 1/4 inch balls. In a small bowl, mix 1/4 cup granulated sugar and 2 teaspoons ground cinnamon. Roll each dough ball in the cinnamon sugar mixture to coat fully, then place on the prepared baking sheets, leaving space between each cookie to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the tops are set but still soft to touch. The edges may be slightly golden while the centers remain tender.
- Cool Down: Remove the cookies from the oven and allow them to cool on the baking sheets for 5-10 minutes. Then transfer to a wire rack to cool completely. This helps cookies set and retain their chewy texture.
Notes
- For softer cookies, do not overbake; take them out when the tops are set but centers look slightly underbaked.
- Use room temperature eggs and butter for best mixing results and texture.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Refrigerating the dough helps prevent cookies from spreading too much and enhances flavor development.
- Substitute cream of tartar with 1 1/2 teaspoons lemon juice or white vinegar if unavailable, but results may slightly vary.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 14 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
