Description
These classic Snickerdoodle Cookies are soft, chewy, and coated in a delightful cinnamon sugar mixture. Perfectly balanced with a slight tang from cream of tartar and a rich buttery flavor, these cookies are easy to make and ideal for any occasion.
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 (for second coating)
- 1½ teaspoons ground cinnamon (for second coating)
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 well combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream together 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 sides of the bowl and add 1 large egg, 1 additional large egg yolk, and 1 tablespoon vanilla extract. Mix until just combined.
- Incorporate Dry Ingredients: Add the dry ingredient mixture to the wet ingredients in three additions, mixing between each addition. Scrape down the sides as needed and mix until fully incorporated to form the cookie dough.
- Chill Dough: Cover and chill the dough in the refrigerator for 30 minutes to firm up.
- Prepare First Coating: While chilling, mix together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the first cinnamon sugar coating and set aside.
- Preheat Oven: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Shape and Coat Cookies: Use a #20 cookie scoop to measure the dough, roll into balls, then roll each ball in the cinnamon sugar mixture. Place on the prepared baking sheet ensuring cookies are spaced 4 inches apart.
- Bake: Bake cookies in the preheated oven for 11 minutes until set but still soft in the center.
- Prepare Second Coating: Discard the old cinnamon sugar mixture and prepare a fresh batch with ¼ cup granulated sugar and 1½ teaspoons ground cinnamon.
- Cool and Dip: Let the cookies cool on the baking sheet for a few minutes until slightly firm. Then dip the tops of the warm cookies in the fresh cinnamon sugar coating and transfer 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.
- Chilling the dough is crucial to prevent spreading and achieve the perfect snickerdoodle texture.
- You can substitute powdered milk with regular milk powder or omit it for a slight texture variation.
- Use room temperature eggs for better incorporation into the dough.
- If grass-fed butter is unavailable, use unsalted butter plus a pinch of salt as a substitute.
- Ensure cookies are spaced adequately on the baking sheet for even baking and spreading.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 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: 30 mg
