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Perfect Snickerdoodles Recipe

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3.9 from 3 reviews

These perfect snickerdoodles are soft, chewy, and coated in a delightful cinnamon-sugar mixture. With a tender texture from the cream of tartar and a slight tang from baking soda, these classic cookies are easy to make and ideal for any occasion.

Ingredients

Cookie Dough

  • 1 cup butter, room temperature
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 teaspoon kosher salt
  • 1 teaspoon ground cinnamon
  • 2 3/4 cups all-purpose flour

Cinnamon Sugar Coating

  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set it aside for later use to prevent sticking.
  2. Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature butter, granulated sugar, and light brown sugar. Beat on medium speed for 2-3 minutes until the mixture is light and fluffy.
  3. Add Wet Ingredients and Spices: Add in the whole egg, additional egg yolk, vanilla extract, baking soda, cream of tartar, kosher salt, and ground cinnamon. Mix on medium speed for about 1 minute, scraping down the bowl as needed to ensure even mixing.
  4. Add Flour: Reduce the mixer speed to low and gradually add the all-purpose flour. Mix just until the dough is combined, being careful not to overmix to maintain a tender texture.
  5. Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon, stirring until thoroughly mixed to create the cinnamon sugar coating.
  6. Shape Cookies: Using a medium cookie scoop (about 2 tablespoons), portion out the dough. Roll each portion into a ball, then roll the balls in the prepared cinnamon sugar mixture until fully coated.
  7. Bake: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12 to 15 minutes, rotating the baking sheet halfway through baking to ensure even cooking.
  8. Cool: Let the cookies cool on the baking sheet for 3-4 minutes to set, then transfer them to a wire rack to cool completely before serving.

Notes

  • For chewier cookies, slightly underbake by removing them from the oven when the edges are set but centers are still soft.
  • Using room temperature butter ensures easier mixing and a smoother dough.
  • Rolling cookies in cinnamon sugar before baking adds a signature sweet and spicy crust.
  • Store baked cookies in an airtight container at room temperature for up to 5 days.

Find it online: https://marthatasty.com/perfect-snickerdoodles-recipe/