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Snickerdoodles

Snickerdoodles

The best thick, chewy snickerdoodle cookies with a soft, fluffy, and moist center.
5 from 6 votes
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Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 21 cookies

Ingredients
  

  • 2 and ¾ cups all-purpose flour
  • 1 and ½ teaspoon cream of tartar
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (2 sticks), softened to room temperature
  • 1 cup granulated sugar
  • ½ cup brown sugar, packed
  • 1 large egg, room temperature
  • 1 large egg yolk
  • 2 teaspoon vanilla extract

Cinnamon Sugar Coating:

  • ¼ cup sugar
  • 1 tablespoon cinnamon

Instructions

  • Preheat oven to 375°F and line a baking sheet with parchment paper or a silicone baking mat. Spray with non-stick spray.
  • In a medium bowl, combine flour, cream of tartar, baking soda, and salt.
  • In a large bowl, beat softened butter with both sugars until smooth and creamy.
  • Add in 1 egg and beat until just combined. Add in the egg yolk and vanilla extract and beat until combined. Scrape down the sides of the bowl as needed.
  • Add dry ingredients to the wet ingredients in 3 additions, mix until just combined after each. Once all of the dry ingredients are added, mix until smooth and no flour pockets remain.
  • In a small bowl, whisk together the cinnamon and sugar.
  • Roll the dough into 2-3 tablespoon-sized balls and coat with the cinnamon sugar. Place on the prepared baking pan 3" apart and bake for 8 minutes.
  • Allow the cookies to cool on the pan for 10 minutes before transferring to a plate or a wire rack. Cookies stay fresh in an airtight container at room temperature for 1 week.

Nutrition

Calories: 194kcal | Carbohydrates: 25.6g | Protein: 2.4g | Fat: 9.4g | Saturated Fat: 5.7g | Cholesterol: 41mg | Sodium: 155mg | Potassium: 66mg | Fiber: 0.4g | Sugar: 13g | Calcium: 11mg | Iron: 1mg