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Snickerdoodle Cookies


Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 50 minutes
Servings 16 cookies
A stack of three Snickerdoodle cookies on a table, the top one is missing a bite.
This Snickerdoodle Cookies recipe yields thick and chewy cookies that are sweet, tangy, and coated with cinnamon sugar.

Ingredients  

Cookie Dough

Cookie Coating

Instructions

  • In a separate large bowl, whisk together the 3 cups all-purpose flour, 2 tablespoons powdered milk, 2 teaspoons cream of tartar, and 1 teaspoon baking soda.
    Dry ingredients for cookies being whisked in a bowl.
  • In a stand mixer fitted with a paddle attachment, cream together 1 cup salted butter, 1 cup granulated sugar, ⅓ cup light brown sugar, and ½ teaspoon kosher salt on high for 2 minutes until the mixture is pale and fluffy.
    Cookie dough being creamed in a bowl.
  • Scrape down the sides and add in the 1 large egg, 1 additional large egg yolk, and 1 tablespoon vanilla extract and mix just until combined.
    Egg being added to cookie dough being prepped in a bowl.
  • Add the dry ingredients to the wet ingredients in three different parts, mixing between each addition. Scrape down the sides as needed and mix until fully incorporated. 
    Flour being added to cookie dough in a bowl.
  • Chill the dough for 30 minutes before shaping. Meanwhile, mix together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the first coating and set aside.
    Cinnamon sugar in a bowl.
  • Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper and set aside.
  • Use a #20-sized cookie scoop to measure the dough, roll it into balls, and then roll each ball in the cinnamon sugar mixture before placing it on the cookie sheet.
    A ball of cookies dough being rolled in cinnamon sugar.
  • Ensure cookies are 4 inches apart and bake for 9 to 11 minutes. 
    Cookie dough balls on a parchment lined baking sheet.
  • Discard the old cinnamon sugar coating and make a fresh batch with ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the second coating.
  • Let the cookies cool on the baking sheet for a few minutes to firm up a bit before dipping the tops of the cookies in the second batch of cinnamon sugar and transferring them to a cooling rack.
    Close up of a snickerdoodle cookie being dipped in cinnamon sugar.

Notes

  • For large Crumbl-sized cookies, you can use a #16 scoop to make 12 (2.6-ounce) cookies and bake for 10 to 12 minutes.

Nutrition

Calories: 291kcal | Carbohydrates: 42g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 43mg | Sodium: 242mg | Potassium: 116mg | Fiber: 1g | Sugar: 24g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 26mg | Iron: 1mg
Find it online: www.sugarandsoul.co/snickerdoodle-cookies/