Snickerdoodle Cookies can be soft, chewy, and bursting with flavor! My favorite recipe ensures you get the best cookies without the blandness. With a double dip in cinnamon sugar, these cookies are anything but ordinary. Follow my tips for perfect results every time, so you won’t end up with dry, crumbly cookies!
Ingredients
- 1 cup salted butter (2 sticks)
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling:
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and prepare several baking sheets with parchment paper or silicone mats.
- Make the Dough: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth.
- Add Sugars: Mix in 1 and 1/3 cups granulated sugar and 1/3 cup brown sugar. Beat for 2 minutes until light and fluffy, scraping the bowl as needed.
- Incorporate Eggs and Vanilla: Add the eggs and vanilla, mixing well until smooth and homogenous.
- Combine Dry Ingredients: Spoon 3 and 1/4 cups flour into the bowl, adding 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar on top. Gently mix until just combined, ensuring no streaks of flour remain.
- Shape the Cookies: Use a large cookie scoop or spoon to portion the dough into balls about 1 and 1/2 to 2 inches across.
- Roll in Cinnamon Sugar: In a separate bowl, combine 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in this mixture, reserving any leftover for later.
- Bake: Place the cookie dough balls on the prepared baking sheets, leaving about 2 inches between each. Bake for 9-11 minutes, until the edges are barely set and the centers are shiny.
- Shape the Cookies: Immediately after baking, use a spoon to gently push the edges toward the center to create a round shape.
- Cool: Let the cookies set on the pan for 3-5 minutes before transferring them to a wire rack to cool.
- Final Cinnamon Sugar Coating: While still warm, roll each cookie in the reserved cinnamon sugar to give them an extra sweet edge. Enjoy warm with a glass of milk!
Freezer Instructions:
You can freeze the cookie dough for later use! Shape the dough into balls, roll them in cinnamon sugar, and store in a ziplock bag. They’ll keep in the freezer for up to 3 months. Bake directly from frozen, adding a couple of extra minutes to the bake time. Enjoy!