Description
Classic snickerdoodle cookies with a soft, chewy texture and a sweet cinnamon sugar coating, perfect for an irresistible treat any time of the day.
Ingredients
Scale
Cookie Dough
- 3 cups all-purpose flour 390g
- 2 tablespoons powdered milk 10g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup salted butter 227g, room temperature, grass-fed recommended
- 1 cup granulated sugar 200g
- ⅓ cup light brown sugar 66g, packed
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 1 tablespoon vanilla extract
Cookie Coating
- ¼ cup granulated sugar 50g
- 1½ teaspoons ground cinnamon
- ¼ cup granulated sugar 50g
- 1½ teaspoons ground cinnamon
Instructions
- Mix Dry Ingredients: In a separate large bowl, whisk together the 3 cups all-purpose flour, 2 tablespoons powdered milk, 2 teaspoons cream of tartar, and 1 teaspoon baking soda until well combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together 1 cup salted butter, 1 cup granulated sugar, ⅓ cup light brown sugar, and ½ teaspoon kosher salt on high for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Scrape down the sides and add in 1 large egg, 1 additional large egg yolk, and 1 tablespoon vanilla extract; mix just until combined.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, mixing between each addition. Scrape down the sides as needed and mix until fully incorporated.
- Chill Dough: Chill the dough for 30 minutes before shaping.
- Prepare First Cinnamon Sugar Coating: Meanwhile, mix together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon and set aside.
- Preheat Oven and Prepare Sheet: Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Shape and Coat Cookies: Use a #20-sized cookie scoop to measure dough, roll into balls, then roll each ball in the cinnamon sugar mixture before placing on the cookie sheet, ensuring they are 4 inches apart.
- Bake Cookies: Bake for 11 minutes until edges are set.
- Prepare Second Cinnamon Sugar Coating: Discard the old cinnamon sugar coating and make a fresh batch with ¼ cup granulated sugar and 1½ teaspoons ground cinnamon.
- Finish Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then dip the tops in the second cinnamon sugar batch and transfer to a cooling rack to cool completely.
Notes
- For large Crumbl-sized cookies, use a #16 scoop to make 12 (2.6-ounce) cookies and bake for 12 minutes.
- Chilling the dough helps prevent spreading during baking and enhances flavor.
- Room temperature eggs and butter ensure better mixing and texture.
- Use parchment paper or silicone mats to prevent sticking and ease cleanup.
- Cream of tartar is key for the classic tangy flavor and chewy texture in snickerdoodles.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
