Description
This Soft and Chewy Snickerdoodle recipe yields perfectly tender cookies coated in a cinnamon-sugar mixture. With a buttery dough fluffed by cream of tartar and baking soda, these cookies are easy to make and have a classic cinnamon flavor that everyone loves.
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
- Combine 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 using an electric mixer, beat the softened butter, granulated sugar, and brown sugar together for about 1-2 minutes until well combined and fluffy.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and vanilla extract until fully incorporated, stopping occasionally to scrape down the bowl sides.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix until just combined. Avoid overmixing. Cover the dough tightly and refrigerate 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.
- Shape and Coat Dough Balls: Scoop the chilled dough using a 1 tablespoon cookie scoop or measuring tablespoon to form balls about 1 1/4 inches in diameter. In a small bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon for the coating. Roll each dough ball in the cinnamon sugar mixture and place them on the prepared baking sheets, leaving space between each cookie.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes or until the tops are set but still soft. Remove from oven and let cookies cool on the baking sheets for 5-10 minutes.
- Cool Completely: Transfer the cookies to a wire rack and allow them to cool completely before serving or storing.
Notes
- Use room temperature eggs for better mixing and texture.
- Refrigerating the dough helps prevent spreading and improves flavor.
- Line baking sheets with parchment paper or silicone mats for easy cleanup and prevent sticking.
- Do not overbake to keep cookies soft and chewy.
- For a stronger cinnamon flavor, you can increase the cinnamon in the coating slightly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
