Easy Snickerdoodle Cookies
Calories: 12
Adjust Servings Here: 18 cookies
Description
Soft and chewy snickerdoodle cookies made with butter, white and brown sugar, cream of tartar, and plenty of cinnamon. The cookies are chilled, generously coated in cinnamon sugar, and baked until lightly crisp outside with soft centers.
Ingredients
Cookie Dough
- 227 g (1 cup) Unsalted butter softened
- 145 g (⅔ cup) Granulated sugar
- 150 g (⅔ cup) Light brown sugar
- 1 large Egg
- 1 large Egg yolk
- 395 g (3 cups) All-purpose flour
- 1½ tsp Cream of tartar
- 1 tsp Baking soda
- ½ tsp Salt
- ¾ tsp Ground cinnamon
Cinnamon Sugar
- ¼ cup Granulated sugar
- 3 tsp Ground cinnamon
Instructions
- Dry ingredients – Combine the flour, cream of tartar, baking soda, salt, and cinnamon in a medium bowl.395 g All-purpose flour, 1½ tsp Cream of tartar, 1 tsp Baking soda, ½ tsp Salt, ¾ tsp Ground cinnamon
- Wet ingredients – Beat the butter, granulated sugar, and light brown sugar until light and well combined. Add the whole egg and egg yolk and mix until incorporated.227 g Unsalted butter, 145 g Granulated sugar, 150 g Light brown sugar, 1 large Egg, 1 large Egg yolk
- Combine – Add the flour mixture and mix only until the dough comes together.
- Chill – Cover and refrigerate for 1 hour.
- Preheat – Preheat the oven to 375°F / 190°C and line baking sheets with parchment paper.
- Coating – Combine the ¼ cup sugar and 3 teaspoons cinnamon.¼ cup Granulated sugar, 3 tsp Ground cinnamon
- Shape – Roll the chilled dough into balls and coat generously in cinnamon sugar.
- Bake – Arrange on the baking sheet with space between them and bake for 10 to 12 minutes, until the edges are set and the centers remain slightly soft.
- Cool – Cool on the baking sheet for 10 minutes, then transfer to a cooling rack.
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