Snickerdoodles
Servings: 24 cookies
Calories: 177kcal
Cost: $15
A quick, easy, and immensely satisfying cookie that is chewy with crisp edges and a burst of cinnamon flavor.
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Ingredients
- 2.5 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ teaspoons ground cinnamon
- 1 cup unsalted butter two sticks, softened to room temperature
- 1 ⅓ cup granulated sugar
- 1 large egg + 1 egg yolk
- 2 teaspoons vanilla extract
- ⅓ cup granulated sugar for topping
- 1 tablespoon ground cinnamon for topping
Instructions
Make the dough
- Whisk the flour, cream of tartar, baking soda, ground cinnamon, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk or paddle attachment, beat the butter until fluffy. Add sugars and beat together on high speed until completely smooth and creamy, about 1 minute. Scrape down the sides of the bowl. Add the egg and egg yolk along with the vanilla extract then beat on high speed until combined, 1 more minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Wrap or cover the dough with plastic wrap and place into the fridge to chill for at least 30 minutes and up to 3 days.
- While the dough chills, mix ⅓ cup of sugar with 2 teaspoons of cinnamon. Set aside. This will be used to coat your cookie dough before baking.
To bake
- Preheat oven to 350º F. Remove dough from the fridge. Prepare a baking sheet with nonstick spray or parchment paper.
- Use a spoon or ice cream scoop to make even-sized balls of dough (1-2" diameter). Roll each ball of dough in cinnamon sugar then place the cookies on a baking sheet at least 2 inches apart.
- Bake for 8-13 minutes or until the edges begin to crisp and turn brown. Leave cookies on the baking sheet for a few minutes then transfer to a cooling rack or serve warm.
Notes
- The extra egg yolk adds a nice chewiness to snickerdoodles that other cookies don't often have, but it isn't necessary. You can still make these cookies if you only have one egg. Just reduce the amount of flour used to 2 and 1/4 cups.
- For perfectly round cookies, the following methods can be used:
- Place each ball of dough in the well of a cupcake or muffin tin. They may be thicker than you're used to, so I tend to make 1" balls of dough when using this method.
- Immediately after baking, use a round cookie cutter to surround, gently swirl, and shape each cookie.
- Bake time will vary between 8-13 minutes depending on the side of the cookies. The smaller, the fewer minutes they will need to bake.
- This recipe will make 24 large cookies or 48+ smaller cookies that are perfect for parties and sharing.
Nutrition
Calories: 177kcal | Carbohydrates: 24g | Protein: 2g | Fat: 8g | Cholesterol: 36mg | Sodium: 96mg | Fiber: 1g | Sugar: 14g | Vitamin A: 238IU | Vitamin C: 0.02mg | Calcium: 9mg | Iron: 1mg