Description
These soft and thick Snickerdoodles are classic cinnamon-sugar coated cookies with a tender, buttery texture. Featuring a perfect balance of cinnamon and sweetness, they remain fresh and soft for up to a week, making them an ideal treat for any occasion.
Ingredients
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons ground cinnamon
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup (16 Tbsp; 226g) unsalted butter, softened to room temperature
- 1 and 1/3 cup (267g) granulated sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Cinnamon-Sugar Topping
- 1/3 cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C). Line two large cookie sheets with parchment paper or silicone baking mats to prevent sticking and ease cookie removal. Set these aside for later use.
- Make the Cinnamon-Sugar Topping: In a small bowl, combine 1/3 cup (70g) granulated sugar with 1 teaspoon ground cinnamon. This mixture will be used to coat the cookie dough balls for that signature snickerdoodle flavor and crunch.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, 1 and 1/2 teaspoons ground cinnamon, and salt until well combined. This ensures even distribution of the leaveners and spices.
- Cream Butter and Sugar: Using a hand mixer or stand mixer fitted with a paddle attachment, beat the softened butter and 1 and 1/3 cup granulated sugar together on high speed. Continue beating for about 2 minutes until the mixture is smooth and creamy.
- Add Eggs and Vanilla: Add the large egg, egg yolk, and pure vanilla extract to the creamed butter and sugar. Beat on medium-high speed until fully incorporated, scraping down the sides and bottom of the bowl as needed to ensure thorough mixing.
- Incorporate Dry Ingredients: With the mixer running on low speed, slowly add the dry ingredients to the wet mixture in three parts. Mix just until combined. The dough will be thick and soft, perfect for rolling.
- Form and Coat Dough Balls: Using about 1.5 tablespoons (35g) of cookie dough per ball, roll the dough into balls. Then roll each dough ball in the cinnamon-sugar topping mixture until fully coated. Arrange the coated dough balls on the prepared baking sheets, spacing them about 3 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 minutes. Upon removal, the cookies will appear very puffy and soft.
- Press and Cool: While the cookies are still very warm, gently press each one down with the back of a spoon or fork to flatten slightly. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
- Storage: Store cookies in an airtight container at room temperature. They will remain soft and fresh for up to 7 days.
Notes
- Ensure the butter is fully softened to room temperature for easier creaming and better texture.
- Pressing the cookies gently after baking helps maintain their soft and thick texture.
- Use parchment paper or silicone mats for even baking and easy cleanup.
- Cookies can be frozen after baking for longer storage; thaw at room temperature before serving.
- If you prefer a stronger cinnamon flavor, sprinkle extra cinnamon-sugar on top before baking.
