Description
Classic Snickerdoodle cookies with a soft, chewy texture and a delicious cinnamon-sugar coating. These cookies are made with a simple dough rich in vanilla and lightly tangy from cream of tartar, rolled in cinnamon sugar twice for extra flavor and crunch.
Ingredients
Scale
Cookie Dough
- 3 cups all-purpose flour 390g
- 2 tablespoons powdered milk 10g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup salted butter 227g, room temperature
- 1 cup granulated sugar 200g
- ⅓ cup light brown sugar 66g, packed
- ½ teaspoon kosher salt
- 1 large egg, room temperature
- 1 additional large egg yolk, room temperature
- 1 tablespoon vanilla extract
Cookie Coating
- ¼ cup granulated sugar 50g (first coating)
- 1½ teaspoons ground cinnamon (first coating)
- ¼ cup granulated sugar 50g (second coating)
- 1½ teaspoons ground cinnamon (second coating)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 2 tablespoons powdered milk, 2 teaspoons cream of tartar, and 1 teaspoon baking soda until fully combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream 1 cup salted butter, 1 cup granulated sugar, ⅓ cup light brown sugar, and ½ teaspoon kosher salt on high speed for 2 minutes until pale and fluffy.
- Add Eggs and Vanilla: Scrape down the mixer bowl sides, then add 1 large egg, 1 additional egg yolk, and 1 tablespoon vanilla extract. Mix just until combined, avoiding overmixing.
- Combine Dry and Wet Ingredients: Add the dry ingredients to the wet ingredients in three additions, mixing between each. Scrape down the sides as needed and mix until fully incorporated.
- Chill Dough: Cover the dough and chill in the refrigerator for 30 minutes to firm up, making it easier to shape.
- Prepare Cinnamon Sugar Coating: Mix ¼ cup granulated sugar with 1½ teaspoons ground cinnamon and set aside for the first coating.
- Preheat Oven and Prepare Baking Sheet: Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Shape and Coat Dough Balls: Use a #20 cookie scoop to measure dough, roll each portion into balls, then roll each ball in the cinnamon sugar mixture. Place them on the baking sheet about 4 inches apart.
- Bake Cookies: Bake the cookies for 11 minutes until set but still soft in the center.
- Prepare Second Cinnamon Sugar Coating: Discard the old cinnamon sugar mixture and make a fresh batch using the same quantities (¼ cup granulated sugar and 1½ teaspoons ground cinnamon).
- Cool and Coat Tops: Let cookies cool on the baking sheet for a few minutes to firm. Then dip the tops of the cookies in the fresh cinnamon sugar mixture and transfer them to a cooling rack to cool completely.
Notes
- For larger, Crumbl-sized cookies, use a #16 scoop to make 12 cookies (about 2.6 ounces each) and bake for 12 minutes.
- Chilling the dough is essential to prevent spreading and helps achieve the perfect chewy texture.
- Use room temperature eggs and butter to ensure proper mixing and texture.
- You can substitute salted butter with unsalted butter but reduce added salt.
- For extra softness, do not overbake; the cookies will firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
