Print

Snickerdoodle Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Classic soft and chewy Snickerdoodle cookies rolled in cinnamon sugar, perfect for sharing.

Ingredients

Scale
  • 2 3/4 cups All-Purpose Flour (spooned and leveled)
  • 2 tsp Cream of Tartar
  • 1 tsp Baking Soda
  • 1/2 tsp Salt
  • 1 cup Unsalted Butter (softened to room temperature)
  • 1 1/2 cups Granulated Sugar
  • 1 Large Egg (at room temperature)
  • 1 Large Egg Yolk (at room temperature)
  • 2 tsp Vanilla Extract
  • 1/4 cup Granulated Sugar (for coating)
  • 2 tbsp Ground Cinnamon

Instructions

  1. Whisk together the all-purpose flour, cream of tartar, baking soda, and salt in a medium bowl. Set aside.
  2. Beat the softened butter and 1 1/2 cups of granulated sugar on medium-high speed until light and fluffy, about 2-3 minutes.
  3. Add the egg and egg yolk, one at a time, beating well after each addition. Beat in the vanilla extract.
  4. Add the dry ingredients to the wet ingredients gradually with the mixer on low, mixing until just combined. Do not overmix.
  5. Cover the dough and chill for at least 30-60 minutes.
  6. Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
  7. Mix the 1/4 cup granulated sugar and 2 tbsp ground cinnamon in a small bowl.
  8. Shape the dough into 1.5-tablespoon-sized balls and roll in the cinnamon-sugar mixture to coat completely.
  9. Place dough balls 2 inches apart on the prepared baking sheets.
  10. Bake for 9-11 minutes, until the edges are set but the centers are still soft and puffy.
  11. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For softer cookies, bake for a few minutes less than the recommended time. Store in an airtight container for up to 5 days.

Nutrition

Find it online: https://mydailyrecipeideas.com/snickerdoodle-recipe-soft-chewy-cookies/

Scroll to Top