Description
This classic recipe is sure to become a staple in your baking repertoire, delivering soft, chewy cookies with a delightful cinnamon-sugar crunch.
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Ingredients
1 cup unsalted butter, softened
1 ¼ cups white granulated sugar
¼ cup light brown sugar
2 teaspoons of vanilla extract
1 large egg, plus one large egg yolk
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
½ teaspoon cinnamon
For Rolling
½ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 ¼ cups of granulated sugar and ¼ cup brown sugar until light and fluffy.
- Add the vanilla extract. Next, add the egg and the egg yolk, one at a time, beating well after each addition. Make sure to scrape down the sides of the bowl to ensure everything is well incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt and cinnamon.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined. Be careful not to overmix, as this can result in tough cookies.
- In a small bowl, combine the remaining 2 tablespoons of granulated sugar and the ground cinnamon for rolling. Set aside.
- Shape the dough into 1 1/2- inch balls and roll each ball in the cinnamon-sugar mixture until fully coated. Next pop dough balls in the freezer for 15 minutes. After chilling, place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Note: Sprinkle the extra remaining cinnamon/sugar mixture over the cookies immediately after they come out of the oven.
- Bake the cookies for 8 to 10 minutes or until they are lightly golden around the edges. The centers should still be slightly soft. Now you want to sprinkle the extra or remaining cinnamon/sugar mixture over the hot cookies.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, indulge in the heavenly aroma and enjoy these delightful snickerdoodle cookies with a glass of milk or a hot cup of coffee!
- Store Snickerdoodle Cookies in an airtight container at room temperature. They will stay fresh for 3 to 4 days. I love to pop them in the microwave for 8 to 10 seconds. Aww, they taste like they came straight from the oven.
Do ahead/Freeze tip: uncooked cookie dough can be frozen for up to three months. Also cooked cookies freeze well for up to three months as well.
Notes
Do ahead/Freeze tip: uncooked cookie dough can be frozen for up to three months. Also cooked cookies freeze well for up to three months as well.