Snickerdoodle Cookies
What’s better than a warm, soft, cinnamony (Yes, I just made that word up) snickerdoodle?!?! I’ve got your perfect snickerdoodle recipe right here. These are plump and soft with the perfect amount of cinnamon. The best part, no need to chill the dough!
Servings 32 cookies (about)
Ingredients
- 1 cup butter, softened
- 1½ cups granulated sugar
- 1 egg + 1 egg yolk
- 2 teaspoons vanilla
- 3 cups flour
- 2 teaspoons cinnamon
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For Rolling Cookies:
- ⅓ cup granulated sugar
- 1½ teaspoons cinnamon
Instructions
- Preheat oven to 375°. Prepare baking sheets by lining with parchment paper or silicone mats.
- In a standing mixer, cream together butter, 1 ½ cups sugar, eggs, and vanilla.
- Whisk together flour, cinnamon, cream of tartar, baking soda, and salt. Add the dry ingredients to the wet ingredients. Mix until just combined.
- Mix together sugar and cinnamon in a small bowl for rolling cookies.
- Shape dough into 1½ inch balls, and roll in sugar and cinnamon mixture. Place on a baking sheet, 2 inches apart.*I recommend using a 1.5 tablespoon cookie scoop then rolling the dough into a ball for nice uniform cookies.
- Bake for 10 to 12 minutes. The cookies may be puffy when they come out of the oven; they will flatten some as they cool. Rest for 2 minutes before moving to a cooling rack to finish cooling.
- Allow the baking sheet to return to room temperature before adding more cookie dough to the pan. (see notes).
- Store in an airtight container for up to 5 days. These cookies freeze well. If you freeze them, it is best to eat them within 6 months.
Notes
After you have baked a batch of cookies and removed them from the pan, the tendency is to put another batch on the pan right away, especially if you are short on time. However, for plump, soft cookies, it is important to allow your baking pan to come to room temperature before adding more cookie dough. Adding cookie dough to a hot pan or even a warm pan will start the dough softening and melting before it even gets into the oven. This will contribute to a cookie that spreads out too much in the oven. For a quick method of cooling your pans, run them under cool water for 20 to 30 seconds (or longer if needed, until cool), dry, and continue with your baking.