Classic Snickerdoodle Cookies
These small-batch snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar, perfect for a cozy treat without leftovers.
Servings: 12 cookies
Calories: 100kcal
Ingredients
Main Ingredients
- 6 tablespoons unsalted butter, softened Soft butter creams better and helps the cookies spread.
- 1/2 cup granulated sugar Sweetens and helps the edges crisp.
- 2 tablespoons light brown sugar Adds a hint of caramel softness.
- 1 large egg yolk Gives richness without making the batch too cakey.
- 1 teaspoon vanilla extract Makes cookies taste like home.
- 3/4 cup plus 2 tablespoons all-purpose flour Aim for gentle spoon-and-level measuring for accuracy.
- 1/4 teaspoon baking soda Helps the cookies lift and spread.
- 1/2 teaspoon cream of tartar Traditional tang and chew (optional).
- 1/4 teaspoon fine salt Balances flavor.
- 1/4 teaspoon ground cinnamon Optional for additional flavor inside the dough.
Cinnamon Sugar Coating
- 2 tablespoons sugar
- 1 to 1 1/4 teaspoons ground cinnamon For rolling and coating cookies.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy.
- Add the egg yolk and vanilla extract to the butter mixture and mix until just combined.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients and stir until just combined.
- Roll the dough into uniform balls, about 1 inch in diameter.
- In a shallow dish, mix the sugar and cinnamon for the coating.
- Roll each dough ball in the cinnamon sugar mixture to coat.
Baking
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, or until the edges are set and the centers are slightly puffy.
- Remove from the oven and let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For thicker cookies, chill the dough balls for 15 to 20 minutes before baking. The cookies can be stored in an airtight container for 2 to 3 days or frozen for up to 2 months.