Description
The BEST snickerdoodle cookies: crispy on the edges, soft and chewy in the middle, and easy to make with a beautifully balanced flavor
Ingredients
- 18 tbsp butter (1 cup + 2 tbsp, or 255g), room temperature
- 1/2 cup granulated sugar (100g)
- 1 cup light or dark brown sugar, packed (200g)
- 1 large egg, room temperature
- 2 egg yolks, room temperature
- 2 tsp vanilla
- 3 1/3 cups flour (435g)
- 2 1/4 tsp cream of tartar
- 1 1/4 tsp baking soda
- 1/4 tsp baking powder
- 1 tsp salt
- Cinnamon sugar coating: 1/2 cup granulated sugar (100g) + 1 tbsp cinnamon
Instructions
- Bring the butter and eggs to room temperature if you haven't already
- Add the butter, granulated sugar and brown sugar to a bowl. Whisk for 2-3 minutes until the mixture looks light in color, and fluffy and creamy in texture
- Add the egg, egg yolks and vanilla, and whisk for another minute or so until the mixture looks smooth and creamy
- In a separate bowl, sift in the flour, cream of tartar, baking soda, baking powder, and salt. Whisk to combine
- Add the dry ingredients to the wet in 2-3 additions. Use a rubber spatula to fold them in, going around and pressing down gently. This will take some time and effort, but be patient and do not mix aggressively. Stop folding as soon as the dry ingredients are combined and no streaks of flour can be seen. You should have a soft, slightly sticky dough
- Use a 2" cookie scoop to scoop the dough into balls. You should have 18-20 balls
- Place in the fridge to chill overnight or at least 2 hours (*see notes below on chilling)
- After chilling is done, pre-heat the oven to 375F (conventional, no fan) and line 2 large cookie sheets with parchment paper
- Mix the sugar and cinnamon for the coating in a bowl. Roll each cookie dough ball in the mixture to get it generously coated, and place on the cookie sheets, keeping at least 3" between each ball (**see notes below on crinkly vs smooth top)
- Bake at 375F for 11-12 minutes, or until the cookies feel set on the edges but still somewhat soft in the middle (***see notes below on baking time)
- Let cool down for 20 minutes, then serve & enjoy!
Video Tutorial:
Notes
- *Chilling: Please read the blog post above as it covers chilling in detail. In short, my recommendation is to chill the cookie dough balls overnight for the best texture and flavor. However, it is your decision and you can also skip the chilling, or chill for a shorter time. If you intend to bake the cookies right away, pre-heat the oven before you start working on the recipe
- **Crinkly vs smooth top: I personally love a more craggy, crinkly top on snickerdoodles as seen in the images of this blog post. For this, I do not smooth the cookie dough balls after scooping, and coat them in cinnamon sugar after chilling. However, if you want a more smooth look, gently roll each ball between your palms to smooth out the cracks, then coat in cinnamon sugar
- ***Baking time: The baking time will vary based on whether or not you chill the cookie dough. If baking without chilling, bake for ~10-11 minutes. If you are chilling, bake for 11-12 minutes. Always bake 1 cookie as a test first so you know exactly how long you need to bake for your oven and sheet type
- Prep Time: 15 min
- Cook Time: 11 min
- Category: Cookies
- Cuisine: American