Snickerdoodle Cookies
I have a very specific memory of eating snickerdoodle cookies from the Walmart bakery as a child when my sister and I would go fishing with my dad. Which at that time was at least three to five days a week after school, weather permitting. Not going to lie, those Walmart snickerdoodles were good. They were thick, soft, and had just the right crunch from the cinnamon and sugar coating on the outside. So naturally I set out to make my very own.
Snickerdoodle cookie dough:
These cookies are EASY. No chill time, few ingredients, and ready from start to finish in 30 minutes or less. The only somewhat off the wall ingredient you may not have on hand is cream of tartar. It is however imperative in these cookies. It helps with both the overall texture and flavor of the cookie. Lucky for you it is sold in the spice and seasoning section at pretty much every grocery store and will last you an eternity. Now that we have got that out of the way let’s get to making the cookie dough.
In the bowl of a stand mixer or using a hand mixer cream together softened room temperature butter, granulated sugar, and brown sugar for about three minutes on medium speed, until it is light colored and fluffy. Then add the egg, egg yolk, and vanilla extract and mix to combine. In a separate bowl whisk together the dry ingredients: all purpose flour, baking soda, salt, and cream of tartar. Add to the butter mixture and mix on the lowest speed until just combined, about 30 seconds.
Preparing and baking your snickerdoodle cookies:
While preparing your cookie dough, preheat the oven to 350 degrees Fahrenheit and place the oven rack in the middle position. Using a cookie scoop (about two tablespoons of dough), scoop out cookie dough balls. Next, roll each ball into a mixture of granulated sugar and cinnamon. Place on a baking sheet at least two inches apart and bake in a preheated oven for eight to ten minutes. The center should be just set and not appear wet. The cookies will still appear pale, almost like a sugar cookie. Always underbake rather than overbake for a soft cookie.
Allow to cool on the cookie sheet for about five minutes and then place on a wire rack to finish cooling. You can also freeze dough balls that you don’t plan to bake right away. Simply roll the cookie dough ball in the cinnamon sugar and then place in an airtight container and freeze. When baking from frozen you may need to add a few minutes to the cooking time. Store baked cookies in an airtight container for two to three days for maximum freshness.
For more delicious cookie recipes check out the following:
Snickerdoodle Cookies
Ingredients
Snickerdoodle cookies
- 1 cup unsalted butter, softened to room temperature
- 1 cup granulated sugar
- 2/3 cup brown sugar
- 1 egg
- 1 egg yolk
- 2 tsp vanilla extract
- 2 3/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 1/2 tsp cream of tartar
Cinnamon sugar for rolling unbaked cookies in
- 1/3 cup granulated sugar
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350°. Place oven rack in middle position. Line a baking sheet with parchment paper and set aside.
- In the bowl of a stand mixer using the paddle attachment or using a hand mixture cream together the butter, granulated sugar, and brown sugar on medium speed for about three minutes until light and fluffy. Add in the egg, egg yolk, and vanilla and mix until combined.
- In a separate bowl whisk together the all purpose flour, baking soda, salt and cream of tartar. Add to the butter mixture and mix on low speed until just combined, about 30 seconds.
- In a small bowl whisk together the granulated sugar and cinnamon for rolling the cookie dough balls in. Scoop cookie dough into balls using a cookie scoop (about two tablespoons of dough). Roll each ball in the cinnamon sugar mixture. Place at least two inches apart on your parchment lined baking sheet and bake in the preheated oven for eight to ten minutes. The center should be set and not appear wet but the cookies will still be very pale. Allow to cool on the cookie sheet for about five minutes before removing and placing on a wire rack to finish cooling.
I am a colleague of Jamie. These cookies are always good! They are always soft and perfectly seasoned. I am not much of a cookie man, but when I bite into these cookies I become the Cookie Monster.
I have been waiting forever for a snickerdoodle recipe to be added to the website and it’s one of my favorites. I made a double batch to take to work and I’m glad I did because they were a huge hit, as always.
These cookies are a huge part of the exciting things about my job. Jamie, my colleague, makes delicious cookies from these recipes. Every morning, my eyes are on the center table at the office where cookies made from these recipes are dropped off!!!!!!!!!!!!!!!!
Simple to make (I didn’t make them myself) and even simpler to eat. Basic and delicious! Just the right touch of cinnamon, sugar, and vanilla. (And…they’re fun to say.)
These snickerdoodles have a balanced sweetness, and a perfect soft texture! Excellent!