Description
This recipe for Snickerdoodle Cookies creates a perfect cookie that is crisp on the edges, and soft and chewy in the center. They’re rolled in cinnamon sugar before baking, creating the classic crackled appearance. These cookies stay moist & fresh for days when packaged in an airtight container.
Ingredients
Units
Scale
Snickerdoodle Cookies
- 1 1/4 cup (160g) all purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 cup (113.4g or 1 stick) unsalted butter, softened
- 1/2 cup (99g) granulated sugar
- 1/4 cup (53g) light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat oven to 375°F
- Combine flour, cream of tartar, baking soda and salt in a bowl. Mix until combined.
- In a large bowl add butter and sugar, and cream/mix together with the hand or stand mixer until light and fluffy.
- Add egg and vanilla extract. Mix until combined.
- Stir flour mixture into butter & sugar mixture until just combined. Do not over mix. The cookie dough will be a little sticky.
- Mix 1/2 teaspoon of cinnamon and 3 tablespoons of sugar together in a small bowl to make the cookie coating. Measure out 1 1/2 tablespoon sized balls of cookie dough, and roll in the cinnamon sugar mixture.
- Place the cookies about 2 inches apart on a sheet tray lined with parchment paper or a silicone baking mat.
- Bake the cookies for 10 to 11 minutes, rotating the trays halfway through the cooking process. You’ll know when they are ready when they begin to slightly brown, and the edges begin to set.
- Let cool for five minutes and enjoy!
Notes
- You can freeze the dough for up to 3 months, and bake from frozen for 12-14 minutes, or let them thaw out and bake for 10-11 minutes.
- You can keep the cookies in an airtight container at room temp for 2-3 day, or refrigerated for up to a week.
- Prep Time: 10
- Cook Time: 10
- Category: Dessert
- Method: Baking
