Description
Classic Snickerdoodle cookies with a soft, chewy texture rolled in a sweet cinnamon sugar coating, perfect for a delicious treat.
Ingredients
Scale
Cookie Dough
- 3 cups all-purpose flour 390g
- 2 tablespoons powdered milk 10g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup salted butter 227g, room temperature, grass-fed recommended
- 1 cup granulated sugar 200g
- ⅓ cup light brown sugar 66g, packed
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 1 tablespoon vanilla extract
Cookie Coating
- ¼ cup granulated sugar 50g
- 1½ teaspoons ground cinnamon
- ¼ cup granulated sugar 50g
- 1½ teaspoons ground cinnamon
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 2 tablespoons powdered milk, 2 teaspoons cream of tartar, and 1 teaspoon baking soda until fully combined.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream 1 cup salted butter, 1 cup granulated sugar, ⅓ cup light brown sugar, and ½ teaspoon kosher salt on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Scrape down the bowl sides and add 1 large egg, 1 large egg yolk, and 1 tablespoon vanilla extract; mix just until combined.
- Combine Wet and Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in three parts, mixing between each addition and scraping down the sides as needed, until the dough is fully incorporated.
- Chill Dough: Cover and chill the dough for 30 minutes to firm up before shaping.
- Prepare First Coating: In a small bowl, mix ¼ cup granulated sugar with 1½ teaspoons ground cinnamon and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375 degrees F and line a large baking sheet with parchment paper.
- Shape and Coat Dough Balls: Using a #20 cookie scoop, measure the dough, roll into balls, and coat each ball thoroughly in the cinnamon sugar mixture. Place them on the prepared baking sheet, spacing the cookies about 4 inches apart.
- Bake Cookies: Bake for 11 minutes until the cookies are set and slightly golden around the edges.
- Prepare Second Coating: Discard the old cinnamon sugar and prepare a fresh batch mixing ¼ cup granulated sugar with 1½ teaspoons ground cinnamon.
- Cool and Finish Coating: Let the cookies cool on the baking sheet for a few minutes until firm enough to handle. Dip the tops of the cookies into the fresh cinnamon sugar coating and transfer them to a cooling rack to cool completely.
Notes
- For larger Crumbl-sized cookies, use a #16 scoop to make 12 cookies (about 2.6 ounces each) and bake for 12 minutes.
- Room temperature butter and eggs help achieve the best creaminess and incorporation.
- Chilling the dough prevents excessive spreading and helps develop flavor.
- The double cinnamon sugar coating enhances the classic Snickerdoodle flavor and texture.
- Store cookies in an airtight container to keep them soft and fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 100 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
