Description
This Soft and Chewy Snickerdoodle recipe produces perfectly tender cookies with a buttery base rolled in a classic cinnamon sugar coating. Easy to make and ideal for satisfying your sweet tooth, these cookies deliver a delightful cinnamon flavor with a soft, chewy texture every time.
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 an electric 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. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla: Mix in the egg, egg yolk, and vanilla extract until fully incorporated and smooth.
- Combine Wet and Dry Ingredients: Add the whisked dry ingredients to the wet ingredients and mix until just combined. Avoid overmixing.
- Chill Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour to firm up and enhance flavors.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone baking mats.
- Scoop and Shape Dough: Remove chilled dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop out dough portions. Roll each portion into a ball 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 Cookie Balls: Roll each dough ball in the cinnamon sugar mixture until fully coated. Place on prepared baking sheets, leaving space between each cookie for spreading.
- Bake Cookies: Bake in the preheated oven for 10 minutes or until the tops are set but the cookies remain soft.
- Cool Cookies: Remove from the oven and allow to cool on the baking sheet for 5-10 minutes. Then transfer to a wire rack to cool completely.
Notes
- For even softer cookies, slightly underbake and let them cool on the baking sheet.
- You can substitute light brown sugar with dark brown sugar for a richer molasses flavor.
- Make sure butter and eggs are at room temperature for better mixing and texture.
- Refrigerating the dough helps prevent spreading and improves flavor.
- Store leftover cookies in an airtight container at room temperature for up to one week or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 130 kcal
- Sugar: 10 g
- Sodium: 90 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 30 mg
