Description
This Soft and Chewy Snickerdoodle Recipe yields irresistibly tender cookies coated in a sweet cinnamon sugar mixture. Perfectly balanced with a buttery, chewy center and a slightly crisp exterior, these classic treats are easy to bake and ideal for sharing or enjoying anytime.
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 this mixture aside for later use.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, or using an electric mixer in a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together for 1 to 2 minutes until the mixture is well combined and creamy.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and pure vanilla extract until fully incorporated, making sure to scrape down the sides of the bowl as needed to ensure an even mixture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients and mix just until combined. Avoid overmixing to keep the dough tender. Cover the dough tightly with plastic wrap and refrigerate it for at least 1 hour to firm up.
- 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 to prevent sticking.
- Scoop and Coat the Dough: Remove the chilled dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, portion out dough balls about 1 and 1/4 inches in diameter. In a small bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon to create the coating. Roll each dough ball in the cinnamon sugar mixture until fully coated and place them evenly spaced on the prepared baking sheets.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes or until the tops appear set. The cookies might look slightly soft but will firm up as they cool.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 5 to 10 minutes. Then transfer them to a wire rack to cool completely before serving.
Notes
- For extra soft cookies, be careful not to overbake; they should look slightly underdone when you take them out of the oven.
- If you don’t have cream of tartar, you can substitute with an equal amount of baking powder, but the flavor may differ slightly.
- Room temperature eggs and butter help create a smoother dough and better texture.
- Refrigerating the dough for at least 1 hour helps prevent spreading and enhances flavor.
- Use a cookie scoop for evenly sized cookies to ensure they bake uniformly.
- Store cooked cookies in an airtight container to maintain their softness for several days.
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: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
