Classic Snickerdoodle Cookies
Classic snickerdoodle cookies are simple, soft, and full of cozy flavor. Rolled in cinnamon and sugar, they bake up with lightly crisp edges and a chewy center that’s hard to resist. With their warm aroma and timeless taste, snickerdoodles are perfect for sharing—or enjoying straight from the oven.
Equipment
- 1 Stand Mixer with Paddle Attachment
- Cookie Sheet
- Cookie Scoop
Ingredients
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp cream of tartar
- ¼ tsp salt
- ¼ cup granulated sugar
- 2 tsp cinnamon
Instructions
- Prepare baking sheet with silicone mat.
- In a stand mixer, combine the butter, sugars, and beat on medium-high speed until creamed and well combined.
- Scrape down the sides of the bowl, and add the egg, vanilla, and beat on medium-high speed until well combined, light and fluffy.
- Slowly add the add the flour, baking soda, cream of tartar, and salt - beat on low speed until just combined.
- Using a 1 1/2-inch cookie scoop, form approximately 18 equal-sized mounds of dough roll into balls.
- Combine the remaining cinnamon and sugar. Then roll each ball into the mixture.
- Place balls in the refrigerator for at least 1 hour.
- Preheat oven to 350F, line a baking sheet with a silicone mat or spray with cooking spray.
- Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 9 minutes, or until edges have set and tops are just set.
- Allow cookies to cool on baking sheet for about 10 minutes before serving.