Description
Classic Snickerdoodle cookies with a soft, chewy texture and a signature cinnamon-sugar coating that's baked to perfection. These cookies are made with a blend of cream of tartar and baking soda for their unique tangy flavor and tender crumb.
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 large bowl, whisk together the all-purpose flour, powdered milk, cream of tartar, and baking soda until well combined.
- Cream Butter and Sugars. Using 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 is pale and fluffy.
- Add Eggs and Vanilla. Scrape down the bowl sides, then add the large egg, egg yolk, and vanilla extract. Mix just until combined to avoid overmixing.
- Incorporate Dry Ingredients. Add the dry ingredients to the wet ingredients in three additions, mixing briefly between each and scraping the bowl as needed, until fully incorporated.
- Chill Dough. Cover the dough and chill in the refrigerator for 30 minutes to firm up before shaping.
- Prepare Cinnamon Sugar Coating. While chilling, mix together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the first coating and set aside.
- Preheat Oven and Line Sheet. Preheat oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Shape and Coat Cookies. Use a #20 cookie scoop to portion the dough, roll each scoop into a ball, then roll in the cinnamon sugar coating before placing on the baking sheet. Space cookies 4 inches apart to allow for spreading.
- Bake Cookies. Bake the cookies for 11 minutes until the edges are set and lightly golden.
- Prepare Second Coating. Discard the used cinnamon sugar mixture and prepare a fresh batch of ¼ cup granulated sugar with 1½ teaspoons cinnamon for dipping.
- Cool and Dip Cookies. Let the cookies cool on the baking sheet for a few minutes until firm, then dip the tops of each cookie in the fresh cinnamon sugar coating.
- Transfer to Cooling Rack. Place the coated cookies on a cooling rack to cool completely before serving.
Notes
- For larger cookies similar to Crumbl size, use a #16 scoop to make 12 cookies weighing about 2.6 ounces each and bake for 12 minutes.
- Use room temperature butter and eggs for best mixing and texture.
- Do not overmix the dough once eggs are added to keep cookies tender.
- Spacing cookies 4 inches apart prevents them from merging while baking.
- Chilling the dough helps with shaping and maintaining the cookies' structure during baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
