Snickerdoodle Cookies
Classic snickerdoodles with a lightly crisp edge, soft and chewy interior, and a warm cinnamon-sugar coating.
25m·DESSERT30Servings
Nutrition
138kcal
2gProtein
18gCarbs
7gFat
Ingredients
COOKIE DOUGH
All-Purpose Flour
2¾ cups
Baking Soda
1 teaspoon
Cream of Tartar
1 teaspoon
Ground Cinnamon
1 teaspoon
Salt
0.75 teaspoon
Unsalted Butter
softened
1 cup
Granulated Sugar
1 cup
Large Eggs
room temperature
2 whole
Vanilla Extract
2 teaspoons
CINNAMON SUGAR COATING
Granulated Sugar
⅓ cup
Ground Cinnamon
1.5 teaspoons
Instructions
1Prepare the Dough
15m
15mPreheat Oven
Preheat the oven to 375°F (190°C). Line two ungreased baking sheets with parchment paper.
Combine Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and salt until evenly combined.
Cream Butter and Sugar
In a large mixing bowl or the bowl of a stand mixer fitted with a paddle attachment, beat the softened unsalted butter and granulated sugar on medium speed until light and fluffy, about 3 minutes.
Add Eggs and Vanilla
Add the large eggs one at a time, beating well after each addition. Scrape down the bowl and mix in the vanilla extract.
Combine Wet and Dry Ingredients
With the mixer on low speed, gradually add the flour mixture to the wet ingredients and beat just until combined. Scrape the sides down and mix in any remaining dry areas.
2Shape and Coat Cookies
10m
10mPrepare Cinnamon Sugar
In a small bowl, mix the granulated sugar for coating and ground cinnamon for coating together.
Portion and Roll Dough
Use a cookie scoop or tablespoon to portion out the cookie dough into 1½ tablespoon-sized balls. Roll the dough balls in the palms of your hands to create smooth spheres.
Coat Dough Balls
Roll the dough balls generously in the cinnamon sugar mixture until fully coated.
Arrange on Baking Sheets
Place the coated dough balls on the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading.
3Bake the Cookies
10m
10mBake
Bake one sheet at a time for 9 to 10 minutes, or until the cookies are puffed and just starting to wrinkle around the edges. They should not brown significantly.
Cool on Baking Sheets
Let the cookies cool on the baking sheet for 5 minutes. This allows them to set slightly.
Cool Completely
Transfer the cookies to a wire rack to cool completely.
Tips
For a less puffy but chewier cookie, swap one of the eggs for an egg yolk and use light brown sugar instead of granulated sugar for the dough.
If you don't have cream of tartar, you can substitute with 2 teaspoons of lemon juice or white vinegar, or replace both baking soda and cream of tartar with 3 teaspoons (1 tablespoon) of baking powder.
Do not overbake the cookies; look for them to puff and start to wrinkle on the edges, but avoid significant browning.
For extra cinnamon sugar flavor, coat the baked cookies in more of the cinnamon sugar mixture while they are still warm, after letting them cool for 10-15 minutes to firm up.