Description
These classic Snickerdoodle Cookies are soft, chewy, and perfectly coated in cinnamon sugar for a delightful treat. Made with a buttery dough enriched with vanilla and finished with a tender center and slightly crisp edges, these cookies are a comforting favorite perfect for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat oven: Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets with parchment paper or silicone mats for easy cookie release and cleanup.
- Make the dough – cream butter and sugars: In a large bowl or stand mixer, beat the softened butter for a couple minutes until smooth. Add granulated sugar and brown sugar and beat for 2 minutes until light and fluffy, scraping down the bowl as needed.
- Add eggs and vanilla: Incorporate the eggs one at a time with vanilla extract, beating well until smooth and homogenous, scraping sides and bottom.
- Mix dry ingredients: In a separate bowl, combine flour, baking soda, kosher salt, and cream of tartar by stirring together with a small spoon.
- Combine wet and dry mixtures: Gently beat the flour mixture into the butter mixture, stopping when flour streaks remain. Scrape down bowl edges and beat a few more seconds to incorporate fully without overmixing to avoid tough cookies.
- Shape dough balls: Use a large cookie scoop or spoon to portion dough into balls about 1 and 1/2 to 2 inches wide.
- Prepare cinnamon sugar coating: Mix 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon in a bowl. Roll each dough ball thoroughly in the cinnamon sugar to coat.
- Arrange on baking sheets: Place coated dough balls on prepared sheets spaced about 2 inches apart, fitting approximately 12 cookies on an 11×17 sheet.
- Bake: Bake at 350 degrees Fahrenheit for 11 minutes until edges are barely set but centers remain slightly shiny and soft.
- Shape warm cookies: Immediately after baking, use a spoon to gently push edges towards the centers to create a rounded shape and thicker, chewier center. Do this within 30-60 seconds before edges harden.
- Cool cookies: Let cookies set on the baking sheet for 3-5 minutes then transfer to a wire rack to cool completely.
- Double coat cinnamon sugar: When cookies are warm but cool enough to handle, dip each cookie back into the cinnamon sugar to coat both sides for an extra flavorful finish.
- Storage and freezing: Cookie dough can be shaped, rolled in cinnamon sugar, and frozen in a ziplock bag for up to 3 months. Bake from frozen, adding a couple more minutes to the baking time.
Notes
- If concerned about using the same cinnamon sugar that has contacted raw dough, prepare a fresh batch of 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon for coating after baking.
- Spoon and level flour rather than scooping directly to avoid packing and ensure accurate measurement for tender cookies.
- Do not overmix dough to prevent tough texture; slight flour streaks before final mix is preferred.
- Underbaking slightly is key for soft, chewy snickerdoodles; centers should remain shiny immediately after baking.
- Shaping cookies right out of the oven helps produce thicker centers and attractive rounded shapes.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Use large cookie scoop for uniform cookie size and bake evenly.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 35 mg
