Description
This Soft and Chewy Snickerdoodle recipe yields wonderfully tender, buttery cookies coated in a cinnamon-sugar mixture. Perfectly chewy with a hint of cinnamon spice, these homemade snickerdoodles are easy to make and bake to perfection 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
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt until fully combined. Set this mixture aside.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment or a large bowl using an electric mixer, beat the softened unsalted butter, granulated sugar, and light brown sugar together for 1-2 minutes until the mixture is smooth and well combined. Scrape down the sides of the bowl as necessary.
- Add Eggs and Vanilla: Mix in the large egg, egg yolk, and pure vanilla extract until all ingredients are incorporated and the batter is smooth.
- Combine Wet and Dry Ingredients: Add the dry ingredients gradually into the wet ingredients and mix until just combined. Be careful not to overmix the dough. Cover tightly and refrigerate the dough 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 and set aside.
- Prepare Cinnamon Sugar Coating: In a small bowl, whisk together 1/4 cup granulated sugar and 2 teaspoons ground cinnamon, creating the coating for the cookies.
- Shape and Coat Cookies: Remove the chilled cookie dough from the refrigerator. Using a 1 tablespoon cookie scoop or measuring tablespoon, scoop out dough portions and roll each into a ball about 1 and 1/4 inches in diameter. Roll each dough ball carefully in the cinnamon sugar mixture until fully coated. Place the coated dough balls on the prepared baking sheets, leaving some space between each for spreading.
- Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes or until the tops are set and slightly firm to the touch but not browned.
- Cool the Cookies: Take the cookies out of the oven and let them cool on the baking sheets for 5-10 minutes to set and firm up slightly. Then transfer the cookies to a wire rack to cool completely.
Notes
- For extra soft cookies, avoid overbaking; remove from the oven as soon as the tops are set.
- The dough must be chilled to prevent spreading and to maintain the chewy texture.
- Room temperature eggs are important to ensure even mixing and a smooth batter.
- You can substitute unsalted butter with salted butter but reduce added salt in the recipe accordingly.
- The cinnamon sugar coating adds the signature snickerdoodle flavor and a slight crunch to the cookie exterior.
- Store cookies in an airtight container at room temperature for up to 5 days to retain softness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110 kcal
- Sugar: 7 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
