Snickerdoodle Cookie Recipe
User Reviews
5
Snickerdoodle Cookie Recipe
Description
The Snickerdoodle Cookie Recipe combines basic pantry ingredients such as all-purpose flour, baking soda, cream of tartar, butter, sugars, eggs, and vanilla to create a classic cinnamon-sugar coated cookie. The dough is prepared by mixing dry ingredients separately and creaming the butter with granular and brown sugars, followed by blending in eggs and vanilla. After incorporating the flour mixture, the dough balls are rolled in cinnamon and sugar, then chilled to help control spread during baking.
Baking at 350°F allows the cookies to develop a firm exterior while maintaining a soft, almost chewy center, a hallmark of snickerdoodles. The cinnamon sugar coating adds a fragrant, slightly crunchy finish that distinguishes this cookie from others.
These cookies are ideal for serving at gatherings or enjoying as a sweet snack. Chilling the dough prior to baking is important for achieving the preferred texture and shape.
The recipe notes suggest adjusting flour amounts if baking at sea level or if the cookies spread too much. It also encourages trying variation like sugar cookies for different textures and flavors.
Ingredients
- 2 2/3 cups (385g) all-purpose flour scoop and level to measure
- 1 tsp baking soda
- 3/4 tsp cream of tartar
- 1/2 tsp salt
- 1 cup butter softened, unsalted
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) light brown sugar packed
- 1 large egg
- 1 large egg yolk
- 1 1/2 tsp vanilla extract
- 2 1/2 Tbsp (35g) granulated sugar
- 2 1/2 tsp (5g) ground cinnamon
Instructions
- In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
- In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined.
- Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
- In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon.
- Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat.
- Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
- Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled).
- Bake cookies in preheated oven 9 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked).
- Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.
Notes
- If baking at sea level or if cookies tend to spread too much, reduce flour to 2 1/2 cups for better consistency.
- Chilling the dough between 30 minutes to 1 hour before baking helps reduce spreading and improves texture.
- Experiment with related cookie recipes like sugar cookies for variety.
User Reviews
Overall Rating
5
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