Snickerdoodle Cookie Recipe
Make Snickerdoodle Cookie Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cookie Dough
Coating
Method
Prep
- 1
Preheat and prepare pans
Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats and set aside. Measure and assemble all ingredients.
- 2
Whisk together the coating sugar and cinnamon in a shallow bowl; set aside.
Make Dough
- 3
Cream butter and sugars
In a large mixing bowl or stand mixer fitted with the paddle attachment, beat the softened butter, 1 cup granulated sugar and 1/4 cup packed brown sugar on medium speed until light and fluffy, about 2–3 minutes. Scrape down the bowl as needed.
- 4
Add eggs and vanilla
Add the eggs one at a time, beating until each is incorporated. Add the vanilla extract and mix until combined.
- 5
Combine dry ingredients and blend
In a separate bowl, whisk together the 2 3/4 cups all-purpose flour, 2 tsp cream of tartar, 1 1/2 tsp baking soda, and 1/2 tsp salt until evenly combined. With the mixer on low speed, gradually add the dry ingredients to the butter mixture and mix until just combined. Do not overmix; dough will be soft but hold its shape.
Shape and Coat
- 6
Portion dough
Using a 1 1/2 tablespoon cookie scoop or a spoon, portion dough into approximately 1 1/4–1 1/2 inch rounds (about 32–36 cookies). Roll each portion between your palms into a smooth ball.
- 7
Roll in cinnamon sugar
Toss each dough ball in the prepared cinnamon-sugar mixture, coating evenly. Place the coated balls on the prepared baking sheets spaced about 2 inches apart to allow for spread.
Bake
- 8
Bake in the preheated 375°F (190°C) oven for 8–10 minutes, or until the edges are set and the tops are just beginning to crack but still pale and not browned. Rotate the baking sheets halfway through baking for even color.
- 9
Remove cookies from oven and allow to rest on the baking sheet for 2–3 minutes to set, then transfer to a wire rack to cool completely. The cookies will firm up as they cool and develop the characteristic slightly crisp exterior and soft, chewy interior.
Storage
- 10
Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies layered with parchment paper in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.