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Snickerdoodles

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Ingredients

Warning0 allergens identified

Snickerdoodles

1 cup unsalted butter(softened)

1 ¼ cups granulated sugar(for dough)

¼ cup light brown sugar(packed)

1 large egg

1 large egg yolk

2 teaspoons vanilla extract

3 cups all purpose flour

1 tsp cornstarch

1 tsp baking soda

½ tsp cream of tartar

½ tsp salt(for dough)

¼ cup granulated sugar(for coating)

1 ¼ teaspoons ground cinnamon

1 dash salt(for coating)

Instructions

Line two baking sheets with silicone baking mats or parchment paper. Set aside.

Place the butter, granulated sugar, and brown sugar in a medium mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute.

Add the egg, egg yolk, and vanilla extract. Continue to beat until smooth, about 30 seconds.

Add the flour, cornstarch, baking soda, cream of tartar, and salt to the bowl. Beat on low speed, scraping the sides of bowl with a rubber spatula as needed, until a smooth dough forms.

Divide the cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them 1 1/2 inches apart on the baking sheets. Transfer sheets to freezer for 10-15 minutes. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the prepared baking sheets before baking.

Preheat the oven to 350°F.

Place the sugar, cinnamon, and salt in a small mixing bowl. Whisk to combine.

Remove the baking sheets from the freezer. Roll each cookie in the cinnamon sugar, creating a thick coating, and return to the baking sheets.

Bake the cookies on middle rack of oven until puffy and golden brown at edges, 15-17 minutes.

Check to see that cookies are done. Remove from oven or add time as needed.

Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.

Video Tutorial Bite Tutorial

Nutrition

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Tips & Tricks (5)

Room Temperature Butter is Essential 🧈
Allow unsalted butter to sit at room temperature for 20-30 minutes before creaming with sugars; this creates air pockets that result in softer, chewier cookies rather than dense ones.
Cream of Tartar is Your Secret Weapon ✨
Don't skip the cream of tartar—it reacts with baking soda to create the signature tangy flavor and chewy texture that distinguishes snickerdoodles from regular sugar cookies.
Chill Dough Before Rolling 🧊
Refrigerate the dough for at least 30 minutes before rolling in cinnamon sugar; this prevents spreading and ensures thicker, chewier cookies with defined edges.
Double the Cinnamon-Sugar Coating 🤎
Roll dough balls in cinnamon-sugar, then gently press again into the mixture before baking for a more generous, crunchy coating that stays intact through baking.
Underbake Slightly for Maximum Chewiness 🍪
Remove cookies from the oven when the edges are set but the centers still look slightly underdone; they'll continue cooking as they cool and achieve the perfect soft, chewy texture.