Snickerdoodle Cookies
Super easy, soft, and chewy snickerdoodle cookies rolled in cinnamon sugar and ready in less than 30 minutes.
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.
Notes
After rolling the cookie dough balls in cinnamon sugar you may freeze in an airtight container and bake at another time. It may be necessary to add a few minutes to the cooking time if baking from frozen. Store baked cookies in an airtight container for two to three days.