Description
Classic Snickerdoodle cookies featuring a tender, cinnamon-sugar coated dough with a soft texture and a hint of tangy cream of tartar. Perfectly crisp on the outside and chewy on the inside, these cookies are a delightful treat for any occasion.
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, grass-fed recommended
- 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)
- 1½ teaspoons ground cinnamon
- ¼ cup granulated sugar (50g) - for second coating
- 1½ teaspoons ground cinnamon - for second coating
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered milk, cream of tartar, and baking soda until evenly combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the salted butter, granulated sugar, light brown sugar, and kosher salt on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Scrape down the bowl sides, then add the large egg, additional egg yolk, and vanilla extract. Mix just until blended to avoid overmixing.
- Combine Wet and Dry: Add the dry ingredients to the wet ingredients in three parts, mixing between each addition. Scrape down the bowl sides as needed and mix until the dough is fully incorporated.
- Chill Dough: Cover and chill the dough in the refrigerator for 30 minutes to firm up before shaping.
- Prepare First Cinnamon Sugar Coating: Mix together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon in a bowl and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper and set aside.
- Scoop and Coat Dough Balls: Use a #20-sized cookie scoop to portion the dough. Roll each scoop into a ball, then roll the ball in the cinnamon sugar mixture evenly before placing it on the prepared baking sheet, spacing cookies about 4 inches apart.
- Bake Cookies: Bake for 11 minutes until the cookies are set and edges just begin to turn golden.
- Prepare Second Cinnamon Sugar Coating: Discard the old cinnamon sugar mixture, then make a fresh batch of ¼ cup granulated sugar and 1½ teaspoons ground cinnamon.
- Cool and Finish Coating: Let the cookies cool on the baking sheet for a few minutes to firm up. Dip the tops of the warm cookies into the fresh cinnamon sugar mixture and then transfer them to a wire rack to cool completely.
Notes
- For larger Crumbl-sized snickerdoodle cookies, use a #16 cookie scoop (approximately 2.6 ounces per cookie) to make 12 cookies and increase baking time to 12 minutes.
- Room temperature eggs and butter help achieve a consistent dough texture and better mixing.
- Chilling the dough prevents excessive spreading during baking, resulting in thicker, chewier cookies.
- Fresh cinnamon sugar coating after baking maximizes the cinnamon flavor and cookie texture.
- Store cookies in an airtight container at room temperature for up to 5 days for best freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
