Description
This soft and chewy snickerdoodle recipe is quick and easy to make. This post will give you all the tips and tricks on how to make perfect snickerdoodle cookies that will be the perfect addition to any cookie lineup!
Ingredients
Scale
Snickerdoodles
- 225g unsalted butter, at room temperature
- 300g granulated sugar
- 1 large egg (50g without the shell), at room temperature
- 1 tsp vanilla
- 300g all-purpose flour, sifted
- 1 tsp cinnamon
- 1 tsp cream of tartar
- 1 tsp kosher salt
- ½ tsp baking soda
Cinnamon sugar for rolling
- 100g granulated sugar
- 4 tsp cinnamon
Instructions
- Preheat the oven to 350°f / 180°c. Line 2-3 baking sheets with parchment paper (you may have to bake these in several batches depending on how many trays your oven can tolerate).
- In the bowl of a stand mixer fitted with the paddle attachment, or using an electric handheld mixer, cream the butter and sugar together on high speed until light and fluffy. Add the egg and vanilla and mix to combine. Sift together the flour, cinnamon, cream of tartar, baking soda and salt in a small bowl. Add to the mixer, and mix until just combined.
- Combine the sugar and cinnamon for the cinnamon sugar in a small bowl.
- Using a 2 Tbsp cookie scoop, scoop balls of dough (about 40g per ball) onto the prepared baking sheets. I like to do 6-8 on each sheet - start with 6 to make sure that they will not join together, and then move to 8 on the next sheet once you know how much they spread.
- Roll each ball of dough between your hands to form a ball, then roll in the cinnamon sugar before placing on the baking sheet. Leave any mixture that you are not baking off just yet in the bowl and scoop just before baking.
- Bake the cookies for 11-12 minutes or until puffy and set around the edges. Remove from the oven and cool on the pan for 10 minutes - the cookies will deflate as they cool. Transfer to a wire rack and allow to cool completely. Repeat the baking process with the remaining cookie dough.
- Store leftover cookies in an airtight container at room temperature for up to five days.
Notes
I also made these with a 1 tsp scoop which made 5g balls of dough. I did 24 per half cookie sheet and baked them for 10 minutes at the same temp as written. It made about 120 cookies. Bake them for more time if you like them crispy and less time if you prefer them softer.