Description
Craving a soft, chewy cookie with a nostalgic cinnamon-sugar crunch? These Snickerdoodle Cookies are your perfect pick! With a buttery, tender base and a signature cinnamon-sugar coating, these cookies are a timeless treat that’s perfect for holiday baking, cozy afternoons, or sharing with loved ones.
Ingredients
Here’s what you need to make these Snickerdoodle Cookies. Each ingredient adds to the soft, tangy, and cinnamon-sugar magic.
- Granulated Sugar (1 1/4 cups plus 3 tablespoons): Sweetens the dough and creates the cinnamon-sugar coating.
- Cinnamon (2 teaspoons): Adds warm, spicy flavor to the coating.
- Unsalted Butter (1 cup, at room temperature): Provides richness and a tender crumb.
- Large Egg (1) and Large Egg Yolk (1): Bind the dough and add moisture.
- Cream of Tartar (2 teaspoons): Gives snickerdoodles their signature tangy flavor and chewy texture.
- Baking Soda (1 teaspoon): Helps the cookies rise and spread.
- Vanilla Extract (1 teaspoon): Enhances the flavor with a warm, sweet note.
- Sea Salt (1/2 teaspoon): Balances the sweetness.
- All-Purpose Flour (2 3/4 cups, spooned and leveled): Forms the tender base of the cookies.
Substitutions and Variations
- Flour: Use gluten-free all-purpose flour for a gluten-free version.
- Butter: Swap with vegan butter for a dairy-free option.
- Egg and Egg Yolk: Replace with 1/3 cup applesauce or a flax egg (2 tablespoons ground flaxseed + 6 tablespoons water) for a vegan version.
- Sugar: Substitute granulated sugar with cane sugar or coconut sugar (may slightly alter flavor).
- Cream of Tartar: If unavailable, use 2 teaspoons lemon juice or white vinegar, but the texture may be less chewy.
- Add-Ins: Mix in 1/4 cup white chocolate chips or chopped pecans for extra flavor.
- Spice Variations: Add 1/4 teaspoon nutmeg or cardamom to the cinnamon-sugar mix for a twist.
Instructions
Step 1: Prep the Oven and Baking Sheets
- Preheat your oven to 375°F (190°C).
- Line two large baking sheets with parchment paper.
Tip: Parchment paper prevents sticking and ensures easy cleanup.
Step 2: Prepare the Cinnamon-Sugar Coating
- In a shallow dish, mix 3 tablespoons granulated sugar with 2 teaspoons cinnamon. Set aside.
Tip: Use a wide dish for easy rolling of the dough balls.
Step 3: Make the Dough
- In the bowl of a stand mixer fitted with the paddle attachment, cream together 1 cup unsalted butter and 1 1/4 cups granulated sugar on medium speed until light and fluffy, about 2–3 minutes.
- Add 1 large egg and 1 large egg yolk, beating until creamy and well combined.
- Add 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and 1/2 teaspoon sea salt, mixing until incorporated.
- Gradually add 2 3/4 cups all-purpose flour, mixing on low speed until just combined. The dough will be soft but not sticky.
Tip: Scrape down the sides of the bowl to ensure even mixing.
Step 4: Shape and Coat the Cookies
- Use a 2-tablespoon cookie scoop to portion the dough, then roll each portion into a ball with your hands.
- Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
- Arrange the balls on the prepared baking sheets, leaving at least 2 inches between them to allow for spreading.
Tip: Roll gently to keep the dough balls round and evenly coated.
Step 5: Bake and Cool
- Bake one sheet at a time for 8–9 minutes, until the cookies are puffed and the edges are set but the centers look slightly underdone. This keeps them soft and chewy.
- Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
Tip: Don’t overbake; removing them when slightly underdone ensures a chewy texture.