Description
Soft and chewy snickerdoodle cookies with buttery, cinnamon spice flavor and a nice tang from cream of tartar. Ready to bake after just 30 minutes of chill time – the key to pillowy magic! The best classic snickerdoodle recipe!
Ingredients
Cookies
- 2 1/2 cups (350 g) all-purpose flour
- 2 tsp (8 g) cream of tartar
- 1 tsp (5 g) baking soda
- 2 tsp (4 g) ground cinnamon
- 3/4 tsp (4.5 g) salt
- 1 cup (224 g) unsalted butter, at room temperature
- 1 1/4 cups (250 g) granulated sugar
- 1 large egg (50 g)
- 1 large egg yolk (18 g)
- 1 1/2 tsp (6 g) vanilla extract
For Rolling
- 6 Tbsp (75 g) granulated sugar
- 2 tsp (4 g) ground cinnamon
Instructions
- Make dough: Whisk together flour, cream of tartar, baking soda, cinnamon, and salt in a medium bowl. Beat butter and sugar in a large mixer bowl at medium speed until creamy (about 2 minutes). Beat in egg, egg yolk, and vanilla until combined. Reduce speed to low and gradually add dry ingredients; beat just until incorporated.
- Chill dough: The dough will be soft – press a piece of plastic wrap directly across the surface and chill in the refrigerator for 30 minutes.
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- Whisk together sugar and cinnamon in a small bowl. Use a cookie scoop coated with nonstick spray to scoop 1 1/2-inch balls of dough (approximately 32 grams each). Roll all the balls of dough in cinnamon-sugar, and then coat a second time in cinnamon sugar mixture. Place two inches apart, 9 balls of dough per baking sheet. Gently press the tops to flatten slightly (if you prefer thicker cookies, do not press the tops).
- Bake cookies for 11 minutes, rotating pans halfway through, until cookies are puffed and crackly, with edges set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container at room temperature for up to 5 days.
Notes
Cookie scoop: Use a medium cookie scoop which holds approximately 1 1/2 tablespoons of cookie dough.
Bake on parchment: For best results, bake cookies on parchment-lined baking sheets. Silicone mats cause cookies to spread more while baking, so I don’t recommend them.
Freeze cookies: Snickerdoodle cookies freeze well for up to 2 months. After they have cooled completely, freeze flat on a baking sheet for 1 hour, then transfer them to a freezer-safe container and store in the freezer. When you’re ready to enjoy, thaw the cookies at room temperature or rewarm in a 325°F oven for 5 minutes or until heated through.
Make ahead: Roll the dough into balls (without the cinnamon-sugar coating) and freeze on a baking sheet for 1 hour, then transfer to an airtight container in the freezer for up to 2 months. Just before baking, roll the cookie dough in cinnamon-sugar and bake as directed, adding 1-2 minutes to baking time.