Description
Classic Snickerdoodle cookies with a soft, chewy center and a cinnamon-sugar coating. These treats offer a perfect balance of buttery sweetness and warm cinnamon spice, ideal for any cookie lover.
Ingredients
Scale
Cookie Dough
- 3 cups all-purpose flour 390g
- 2 tablespoons powdered milk 10g
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 cup salted butter 227g, room temperature, grass-fed recommended
- 1 cup granulated sugar 200g
- ⅓ cup light brown sugar 66g, packed
- ½ teaspoon kosher salt
- 1 large egg room temperature
- 1 additional large egg yolk room temperature
- 1 tablespoon vanilla extract
Cookie Coating
- ¼ cup granulated sugar 50g
- 1½ teaspoons ground cinnamon
- ¼ cup granulated sugar 50g (for second coating)
- 1½ teaspoons ground cinnamon (for second coating)
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together 3 cups all-purpose flour, 2 tablespoons powdered milk, 2 teaspoons cream of tartar, and 1 teaspoon baking soda until fully combined.
- Cream Butter and Sugars: Using a stand mixer fitted with a paddle attachment, cream 1 cup salted butter, 1 cup granulated sugar, ⅓ cup light brown sugar, and ½ teaspoon kosher salt on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Scrape down the bowl, then add 1 large egg, 1 additional large egg yolk, and 1 tablespoon vanilla extract. Mix just until combined to avoid overmixing.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, mixing between each addition. Scrape down the sides and mix until the dough is fully incorporated.
- Chill Dough: Refrigerate the dough for 30 minutes to firm up, making it easier to handle.
- Prepare Cinnamon Sugar Coating: Mix ¼ cup granulated sugar and 1½ teaspoons ground cinnamon in a bowl and set aside.
- Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Shape and Coat Cookies: Using a #20 cookie scoop, portion out the dough and roll each portion into balls. Roll each ball in the cinnamon sugar mixture and place them on the baking sheet, spaced about 4 inches apart.
- Bake Cookies: Bake for 11 minutes until edges are set and cookies appear puffed and lightly golden.
- Refresh Cinnamon Sugar and Finish: Discard used cinnamon sugar and prepare a fresh batch of ¼ cup granulated sugar and 1½ teaspoons ground cinnamon. Let baked cookies cool on the baking sheet for a few minutes, then dip the tops in the fresh cinnamon sugar mixture and transfer to a cooling rack to cool completely.
Notes
- For larger cookies similar to Crumbl size, use a #16 scoop to make 12 cookies (about 2.6 ounces each) and bake for 12 minutes.
- Chilling the dough helps control spread and improves texture.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- The two coatings of cinnamon sugar create a more intense cinnamon flavor with a crunchy topping.
- Allow cookies to cool completely on a rack to avoid sogginess.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 40 mg
