Description
This Soft and Chewy Snickerdoodle Recipe delivers perfectly soft, buttery cookies rolled in a cinnamon-sugar coating. With a tender, chewy texture and a delicate cinnamon flavor, these classic cookies are easy to bake and consistently delicious.
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 using a hand mixer in a large bowl, beat the softened butter, granulated sugar, and brown sugar together for about 1-2 minutes until well combined and creamy.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and pure vanilla extract until fully incorporated, stopping occasionally to scrape down the sides of the bowl for even mixing.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients and mix just until combined, being careful not to overmix the dough.
- Refrigerate Dough: Cover the dough tightly with plastic wrap or a lid and refrigerate for at least 1 hour to firm up, which helps the cookies hold their shape while baking.
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop and Roll 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 when rolled.
- Prepare Cinnamon Sugar Coating: In a small bowl, whisk together the 1/4 cup granulated sugar and 2 teaspoons ground cinnamon.
- Coat Dough Balls: Roll each cookie dough ball in the cinnamon sugar mixture until fully coated, then place them spaced apart on the prepared baking sheets.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the tops of the cookies are set but still soft.
- Cool Cookies: Remove baking sheets from the oven and allow the cookies to cool for 5-10 minutes on the sheet to set further, then transfer them to a wire rack to cool completely before serving.
Notes
- Use room temperature eggs for better dough consistency and even mixing.
- Refrigerating the dough is critical to prevent spreading and to enhance flavor and texture.
- Softened butter should be easily impressionable but not melted for best results.
- For crunchier cookies, bake an additional 1-2 minutes but watch closely to prevent burning.
- Cookies can be stored in an airtight container at room temperature for up to 5 days to maintain softness.
- Substitute light brown sugar with dark brown sugar for a deeper molasses flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
