Description
These classic snickerdoodles feature a signature tangy chew and a thick, soft center thanks to a specific blend of sugars and cream of tartar. Finished with a generous coating of cinnamon sugar, they are the ultimate nostalgic treat for any occasion.
Ingredients
- 1 cup (230g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (100g) packed light brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons pure vanilla extract
- 3 cups (375g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt; set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter, 1 cup of granulated sugar, and brown sugar for 1 to 2 minutes until light and fluffy.
- Add the egg, egg yolk, and vanilla extract, scraping down the sides of the bowl to ensure everything is well combined.
- Add the dry ingredients to the wet mixture and beat on low speed just until the dough forms, being careful not to overmix.
- Cover the dough tightly and refrigerate for at least 1 hour to ensure the cookies bake up thick and soft.
- Preheat your oven to 350°F (177°C) and line baking sheets with parchment paper.
- In a small bowl, whisk together the remaining 1/4 cup sugar and 2 teaspoons of ground cinnamon.
- Scoop 1-tablespoon portions of dough and roll into 1 1/4-inch balls, then roll each ball generously in the cinnamon-sugar mixture.
- Place dough balls on the prepared sheets and bake for 8 to 10 minutes until the edges are set but the centers remain soft.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire rack.
Notes
To ensure your cookies have the perfect crinkly top, make sure your cream of tartar is fresh, as it is the key leavening agent for that specific texture. If you prefer an even thicker cookie, you can chill the rolled dough balls for an additional 15 minutes before placing them in the oven to further prevent spreading.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Dessert
- Method: Baking
- Cuisine: American