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Snickerdoodle Cookie

Snickerdoodle Cookies

You've got to love what cream of tartar does to these cookies. It gives them this amazing combo of soft and chewy with just a hint of crispiness around the edges! That's truly a wild adventure nobody wants to miss out on.
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Course: Cookies
Cuisine: American
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 35 minutes
Servings: 27 Cookies
Calories: 120kcal
Author: Brenda Maher

Ingredients

Main Ingredients

  • 3 cups spooned and leveled all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1 ⅓ tsp ground cinnamon
  • ½ tsp salt
  • 1 cup or 16 tbsp softened, unsalted butter, room temperature
  • 1 ⅓ cup granulated sugar
  • 1 egg + 1 yolk, room temperature
  • 2 ¼ tsp pure vanilla extract

Cookie Topping

  • ⅓ cup granulated sugar
  • 1 ¼ tsp ground cinnamon

Instructions

  • Preheat your oven to 375°F (or 190°C). Grab two big cookie sheets. Line them with silicone baking mats or parchment paper.

Topping:

  • Mix cinnamon and granulated sugar in a bowl — easy peasy.

Cookies:

  • Grab another bowl and whisk together the flour, baking soda, cream of tartar, salt, and cinnamon. In a larger bowl, cream the unsalted butter and sugar at high mixer speed until smooth. Then, toss in the egg, yolk, and a little vanilla extract and mix it all up at medium-high until combined. Scrape the bowl as you go.
  • With your mixer whirling at low speed, gradually add our dry ingredients to wet in three big batches. The dough will be pretty thick.
  • Roll the dough into small balls. Aim for around 1 ½ tablespoons of dough for each ball. Give them a good coat in the cinnamon-sugar mix and space them on your baking sheets (3 to 3.5 inches apart).
  • Pop them in the oven for about 10 minutes — they'll come out all soft and puffy. While they're still warm, gently press them down with a fork or spoon to flatten their tops.
  • Let them cool on their baking sheets for 8 to 10 minutes, then transfer them to a rack to chill completely. Enjoy!

Notes

  1. Make sure your butter and eggs are at room temperature before creaming them together. Cold ingredients can lead to a denser cookie.
  2. Chilling the dough for at least 30 minutes (optional) can help the cookies spread less and create a chewier texture.
  3. Once you add the dry ingredients to the wet ingredients, mix until just combined. Overmixing can lead to tough cookies.
  4. Play around with the spices in your cinnamon sugar coating! Add a pinch of nutmeg or ginger, for example. You can also use a brown sugar mixture for a richer flavor.
  5. Dip the tops of your cookie dough balls in granulated sugar before coating them in cinnamon sugar. That will create a beautiful crinkled top on your baked cookies.
  6. Store leftover snickerdoodles in an airtight container at room temperature for up to 3 days. They can also be frozen for 3 months, then thawed overnight before serving.

Nutrition

Calories: 120kcal | Carbohydrates: 17g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 24mg | Sodium: 92mg | Potassium: 44mg | Sugar: 9g | Calcium: 6mg | Iron: 1mg
Did you make this recipe?Mention @cakegirls or tag #cakegirls!