Snickerdoodle Recipe
Serves 25 to 30
These soft snickerdoodles are lightly crisp around the edges and chewy in the middle. They're SO easy to make (this recipe doesn't even call for chilling the dough!), and they have an irresistible buttery, tangy flavor. One of our favorite treats!
Equipment
Ingredients
- 1¼ cups plus 3 tablespoons granulated sugar
- 2 teaspoons cinnamon
- 1 cup unsalted butter, at room temperature
- 1 large egg
- 1 large egg yolk
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- ½ teaspoon sea salt
- 2¾ cups all-purpose flour, spooned and leveled
Instructions
- Preheat the oven to 375°F and line two large baking sheets with parchment paper.
- In a shallow dish, mix together 3 tablespoons of the sugar and the cinnamon. Set aside.
- In the bowl of a stand mixer, cream together the butter and the remaining 1¼ cups sugar until light and fluffy. Add the egg and egg yolk and beat until creamy. Add the cream of tartar, baking soda, vanilla, and salt and mix until combined. Gradually add the flour and mix until just combined.
- Use a 2-tablespoon cookie scoop to scoop the dough, then use your hands to roll it into balls. Roll the dough balls in the cinnamon sugar and arrange them on the prepared baking sheets, leaving at least 2 inches between balls.
- Bake, one sheet at a time, for 8 to 9 minutes, or until the cookies are puffed. They will look underdone, but taking them out at this point helps them stay soft and chewy in the middle. Allow them to cool for 10 minutes on the baking sheet, then transfer to a wire rack to cool completely.