Easy Snickerdoodle Recipe
Print PinServings: 18 servings
Total Time: 18 minutes
Calories: 256kcal
These easy and chewy snickerdoodles practically melt in your mouth! With a double roll in cinnamon-sugar, they are full of delicious, cinnamon flavor.
Ingredients
- 1 cup unsalted butter COLD* and cut into ½ inch cubes
- 1 cup granulated sugar
- ½ cup light brown sugar, packed
- 2 large eggs
- 2 ¾ cup all-purpose flour
- 1 ½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 tablespoon vanilla extract
- 1 ½ teaspoon ground cinnamon
- 1 teaspoon cornstarch
Cinnamon Sugar Coating
- ½ cup granulated sugar, divided**
- 2 tablespoon cinnamon, divided**
Instructions
- Preheat oven to 375° F. Line two cookie sheets with parchment paper and set aside.
- In a standing mixer, add the cold cubed butter, granulated sugar, and brown sugar. Make sure NOT to use room temperature butter, or your cookies won't hold their shape. Turn on medium speed, and gradually increase to high speed. Mix on high for about 2-3 minutes, until there aren't any more cubes of butter and the mixture is creamy.1 cup unsalted butter , 1 cup granulated sugar, ½ cup light brown sugar, packed
- In a separate bowl, whisk together the dry ingredients (flour, cream of tartar, baking soda, sea salt, cinnamon, and cornstarch) and set aside.2 ¾ cup all-purpose flour, 1 ½ teaspoon cream of tartar, ½ teaspoon baking soda, 1 teaspoon fine sea salt, 1 ½ teaspoon ground cinnamon, 1 teaspoon cornstarch
- Once the butter and sugars are done mixing, add the eggs and the vanilla extract and mix on medium speed until completely combined. Make sure to scrape down the sides of the bowl so that it's well mixed.2 large eggs, 1 tablespoon vanilla extract
- Add the dry ingredients to the standing mixer and stir in on lowest speed. Don't overmix! Once all of the dry ingredients are mixed in, it's done.
- In a small bowl, stir together ¼ cup of granulated sugar with a tablespoon of ground cinnamon. Roll the cookie dough into 18 balls and then roll each ball in the cinnamon-sugar mix until well coated. Don't over-handle the doughu002du002dyour warm hands will melt the butter. Evenly spread out the balls of cookie dough on the lined cookie sheets and bake one cookie sheet at a time (or in two separate ovens) for about 9-10 minutes. They will be really soft, but leaving them to cool on the pan will allow them to solidify more.½ cup granulated sugar, divided**, 2 tablespoon cinnamon, divided**
- Allow the cookies to cool on the cookie sheet for at least 10 minutes. Mix ¼ cup of granulated sugar with a tablespoon of ground cinnamon. Once the cookies have solidified enough to pick them up, gently re-coat them in the cinnamon-sugar mix. This step is optional, but I highly recommend!½ cup granulated sugar, divided**, 2 tablespoon cinnamon, divided**
- Enjoy!
Notes
*You'll want to make sure to use cold butter. This recipe calls for a lot of butter to keep the cookies moist, but if using room temperature butter, the dough won't hold it's shape well--it will be hard to roll into balls, and the cookies will spread way too much in the oven.
**You could just combine all of the cinnamon-sugar coating together, some people just may not like the idea of putting a baked cookie into a mixture that already had uncooked dough rolled in it. Totally up to you!