Description
These soft snickerdoodles feature a lightly crisp edge and a chewy center, delivering a perfect combination of buttery and tangy flavors. Easy to prepare, they make a delightful treat for any occasion.
Ingredients
For the Cookies
- 1¼ cups plus 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups all-purpose flour, spooned and leveled
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 375°F (190°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Cinnamon Sugar: In a shallow dish, combine 3 tablespoons of granulated sugar with 2 teaspoons of cinnamon. Set this mixture aside for rolling the cookie dough balls later.
- Cream Butter and Sugar: Using a stand mixer fitted with a paddle attachment, beat together the 1 cup of softened unsalted butter and the remaining 1¼ cups granulated sugar until the mixture is light and fluffy. This should take a few minutes, which helps create a tender cookie texture.
- Add Eggs: Incorporate the whole egg and egg yolk into the creamed butter and sugar mixture and beat until the mixture becomes creamy and well combined.
- Add Leavening and Flavoring: Mix in the 2 teaspoons cream of tartar, 1 teaspoon baking soda, 1 teaspoon vanilla extract, and ½ teaspoon sea salt until just combined. These ingredients contribute to the distinct taste and texture of snickerdoodles.
- Incorporate Flour: Gradually add the 2¾ cups of all-purpose flour to the mixture, mixing on low speed or by hand until just combined. Be careful not to overmix to keep cookies tender.
- Form Dough Balls: Using a 2-tablespoon cookie scoop, portion out the dough, then roll each portion into a smooth ball with your hands.
- Coat with Cinnamon Sugar: Roll each dough ball in the prepared cinnamon sugar mixture, ensuring an even coating for that classic snickerdoodle flavor and appearance.
- Arrange on Baking Sheets: Place the coated dough balls on the lined baking sheets, spacing them at least 2 inches apart to allow for spreading during baking.
- Bake Cookies: Bake one sheet at a time in the preheated oven for 8 to 9 minutes. The cookies should appear puffed but slightly underdone in the center to maintain a soft and chewy texture.
- Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- For best texture, do not overbake; cookies should look slightly underdone when removed from the oven.
- Using room temperature butter helps achieve the right creaming texture.
- You can store snickerdoodles in an airtight container at room temperature for up to one week.
- For a tangier cookie, do not substitute cream of tartar as it is essential for the classic flavor and texture.
- Prep Time: 22 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American