Description
This classic Snickerdoodle recipe delivers tender, buttery cookies rolled in a flavorful cinnamon-sugar coating. Featuring a balance of cream of tartar and baking soda for the perfect chewy texture with a slight tang, these cookies are a timeless treat that bake up soft with crisp edges. Perfect for holiday gatherings or a sweet everyday indulgence.
Ingredients
Wet Ingredients
- 16 tablespoons unsalted butter (melted and cooled to room temperature)
- 2/3 cup granulated sugar
- 2/3 cup light brown sugar (firmly packed)
- 1 large egg
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 2-3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Melt Butter: In a large microwave-safe bowl, melt the unsalted butter and allow it to cool to room temperature. Make sure the butter is not hot to prevent greasy dough later.
- Mix Dry Ingredients: In a separate large bowl, sift together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon to evenly combine all dry components.
- Add Wet Ingredients: In another bowl, whisk the cooled melted butter with granulated and light brown sugars until fully emulsified. Add the whole egg, egg yolk, and vanilla extract. Whisk this mixture until smooth and homogenous.
- Combine: Gradually add the dry ingredient mixture to the wet ingredients and mix until just combined, avoiding overmixing to maintain cookie tenderness. Cover the dough tightly with plastic wrap and refrigerate for 1 hour to allow it to firm up and flavors to meld.
- Prepare: Preheat your oven to 325°F (163°C). In a small bowl, stir together 1/4 cup granulated sugar with 3 teaspoons ground cinnamon to prepare the cinnamon sugar coating.
- Roll Dough Balls: Using a 45-gram portion (about 2 packed tablespoons) for each, shape the dough into tall balls. Roll each dough ball generously in the cinnamon sugar mixture to coat thoroughly. Return the dough balls to the refrigerator for 15 to 20 minutes until they firm up slightly.
- Bake: Arrange dough balls on a baking sheet lined with parchment paper or a silicone baking mat, spaced well apart to allow spreading (about 6 per batch). Bake for 9 to 12 minutes, pulling them out when edges are set but centers remain slightly underbaked to retain a soft texture. If edges look uneven upon removal, gently press them inward with a metal spatula. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough before shaping and after coating helps prevent excessive spreading and keeps the texture chewy.
- Do not overbake the cookies to maintain their soft, tender center with just the right crisp edges.
- The cream of tartar is a key ingredient for the classic tangy flavor and chewy texture of snickerdoodles.
- Use fresh cinnamon in the sugar coating for the best flavor intensity.
- For a gluten-free version, substitute all-purpose flour with a gluten-free blend that includes xanthan gum.
- Prep Time: 20 minutes
- Cook Time: 12 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
