Description
Classic Snickerdoodle Cookies are soft, chewy, and coated in cinnamon sugar for a perfect balance of sweet and spicy. This recipe uses a combination of cream of tartar and baking soda for that distinct snickerdoodle tang and a tender texture.
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
- Whisk Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered milk, cream of tartar, and baking soda until evenly combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the salted butter, granulated sugar, light brown sugar, and kosher salt on high speed for 2 minutes until the mixture becomes pale and fluffy.
- Add Eggs and Vanilla: Scrape down the sides, then add the large egg, egg yolk, and vanilla extract to the butter mixture. Mix just until combined to avoid overmixing.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three portions. Mix briefly between each addition and scrape down the bowl sides as needed until the dough is fully incorporated.
- Chill Dough and Prepare Coating: Chill the dough for 30 minutes. Meanwhile, mix ¼ cup granulated sugar with 1½ teaspoons ground cinnamon for the first cinnamon sugar coating and set aside.
- Preheat Oven: Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Form and Coat Cookies: Using a #20 cookie scoop, scoop dough and roll into balls. Roll each dough ball in the cinnamon sugar coating, then place on the prepared baking sheet ensuring 4 inches of space between cookies.
- Bake Cookies: Bake for 11 minutes until edges are set and cookies are lightly golden.
- Make Fresh Coating and Cool Cookies: Discard the old cinnamon sugar mixture and prepare a fresh batch of ¼ cup granulated sugar mixed with 1½ teaspoons cinnamon for the second coating. Let cookies cool on the sheet for a few minutes to firm up.
- Dip Cookies and Serve: Dip the top of each cookie in the fresh cinnamon sugar coating and transfer cookies to a cooling rack to cool completely.
Notes
- For larger Crumbl-sized cookies, use a #16 scoop to make 12 cookies weighing about 2.6 ounces each, baking for 12 minutes.
- Chilling the dough helps prevent spreading and improves flavor development.
- Use room temperature butter and eggs for better mixing and texture.
- If you prefer a softer cookie, slightly reduce baking time and watch closely in the final minutes.
- Ensure cookies have enough space on the baking sheet to spread evenly without touching.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
