Description
This Soft and Chewy Snickerdoodle recipe yields perfectly tender cookies with a buttery texture and a delightful cinnamon sugar coating. Easy to prepare with simple ingredients, these snickerdoodles are a classic treat that’s sure to satisfy your cookie cravings.
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 a stand mixer fitted with the paddle attachment, or using an electric mixer in a large bowl, beat the softened butter, granulated sugar, and brown sugar for 1-2 minutes until well combined and fluffy. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated.
- Combine Dry and Wet: Gradually add the dry ingredients to the wet mixture and mix until just combined without overmixing. Cover the dough tightly and refrigerate for at least 1 hour to firm up.
- Preheat Oven and Prepare Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats and set aside.
- Scoop Dough: Remove the chilled dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, portion out dough balls approximately 1 and 1/4 inches in diameter.
- Prepare Cinnamon Sugar Coating: In a small bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Coat Dough Balls: Roll each dough ball into a smooth ball, then coat thoroughly in the cinnamon sugar mixture. Place the coated dough balls on the prepared baking sheets, leaving space between each to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the tops are set and lightly golden.
- Cool: Remove cookies from the oven and allow to cool on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; they will firm up as they cool.
- Ensure butter and eggs are at room temperature for best mixing results.
- Refrigerating the dough helps the cookies keep their shape and develop flavor.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- Store cookies in an airtight container at room temperature for up to 4 days to maintain softness.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
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: 17 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
