Classic Snickerdoodle Cookies
Soft and fluffy Snickerdoodle Cookies are full of comfort and deliciousness. Covered in cinnamon sugar, no one can resist these sweet, flavorful cookies.
Servings 16 (1.5T) cookies
Calories 108kcal
Ingredients
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon cream of tartar 6g
- ½ teaspoon baking soda 4g
- ¼ teaspoon kosher salt 1g
- ½ cup unsalted butter softened (113g)
- ¾ cup granulated sugar 150g
- 1 egg at room temperature
- 1 teaspoon ground cinnamon 2.5g
- 1 ½ tablespoons granulated sugar 25g
Instructions
- In a medium bowl, stir together the flour, cream of tartar, baking soda and kosher salt. (These are your dry ingredients.) Set aside.
- In another bowl, cream together the softened butter, ¾ cup granulated sugar and the egg with a hand mixer (or a stand mixer) until light and fluffy.
- Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
- Cover with plastic wrap, and refrigerate for at least one hour.
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or a nonstick baking mat. Set aside.
- Combine the additional granulated sugar (1 ½ tablespoons) and the cinnamon in a small bowl. Stir to combine.
- Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then plop them into the sugar-cinnamon mixture.
- Gently roll the cookie dough in the sugar-cinnamon mixture until coated, then transfer to the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
- Transfer to a wire rack, and let cool, then enjoy.
Notes
The recipe can be doubled for more cookies. You can also make 1T cookies, though this will change the bake time.
Store at room temperature for 3-4 days in an airtight cookie container.
How to freeze the cookie dough: Freeze in rounds on a wax-paper lined cookie sheet. Transfer to a freezer bag once frozen solid. Roll the dough in the cinnamon-sugar mixture when ready to bake, and bake frozen for 11-12 minutes, or a little longer.
Nutrition
Serving: 1cookie | Calories: 108kcal | Carbohydrates: 11g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 27mg | Sodium: 65mg
