Snickerdoodle Recipe
Deliciously soft and chewy Snickerdoodle Cookies, ready in under 30 minutes with no chilling required.
Equipment
- Mixing Bowls
- baking sheet
- Spatula
- cookie scoop
Ingredients
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 1 large egg
- 1 egg yolk
- 0.25 teaspoon vanilla extract
- 3 cups all-purpose flour see notes about measuring flour
- 1.5 teaspoons cream of tartar
- 1 teaspoon cornstarch
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 0.5 teaspoon ground cinnamon
For rolling
- 0.25 cup granulated sugar
- 1 Tablespoon ground cinnamon
Instructions
- Preheat oven to 350F (175C) and line cookie sheets with parchment paper.
- In stand mixer or with hand mixer, cream butter and sugar together on medium-low speed until combined.
- Add egg, egg yolk, and vanilla extract, stirring again until combined. Pause to scrape down the sides and bottom of the bowl as needed.
- In a separate bowl, whisk together flour, cream of tartar, cornstarch, baking soda, salt, and cinnamon.
- With mixer on low speed, gradually stir flour mixture into your butter mixture until completely combined.
- In a separate small bowl, stir together cinnamon and sugar for rolling.
- Roll dough into 1 ½ Tablespoon-sized balls and roll in your cinnamon/sugar mixture.
- Place on prepared cookie sheets and bake on 350F (175C) for 11-12 minutes.
- Allow cookies to cool completely on baking sheet.
Notes
Never place cookie dough on a hot cookie sheet, as it will melt and create extremely thin cookies.
Nutrition
Serving: 1cookieCalories: 194kcalCarbohydrates: 29gProtein: 2gFat: 8gSaturated Fat: 5gCholesterol: 29mgSodium: 99mgPotassium: 53mgFiber: 1gSugar: 17gVitamin A: 249IUCalcium: 9mgIron: 1mg
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