Description
Classic Snickerdoodle Cookies with a soft, chewy texture and a signature cinnamon-sugar coating, perfect for a cozy treat or festive sharing.
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 evenly 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 for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Scrape down the bowl sides, then add 1 large egg, 1 additional large egg yolk, and 1 tablespoon vanilla extract. Mix just until combined.
- Incorporate Dry Ingredients: Add the dry flour mixture to the wet ingredients in three additions, mixing between each. Scrape down the sides as needed and mix until just combined.
- Chill Dough: Cover the dough and chill in the refrigerator for 30 minutes to firm up before shaping.
- Prepare Cinnamon Sugar Coating: While chilling, mix ¼ cup granulated sugar and 1½ teaspoons ground cinnamon in a bowl for the first coating.
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit. Line a large baking sheet with parchment paper.
- Shape and Coat Cookies: Use a #20-sized cookie scoop to portion dough, roll into balls, then roll each ball in the cinnamon sugar coating. Place on the baking sheet, spacing cookies 4 inches apart.
- Bake: Bake in the preheated oven for 11 minutes until the cookies are set and slightly golden around the edges.
- Prepare Second Coating: Discard the old cinnamon sugar mixture and prepare a fresh batch with ¼ cup granulated sugar and 1½ teaspoons ground cinnamon.
- Cool and Dip: Let the cookies cool on the baking sheet for a few minutes to firm up, then dip the tops into the fresh cinnamon sugar mixture and transfer to a cooling rack to cool completely.
Notes
- For larger Crumbl-style cookies, use a #16 cookie scoop to make 12 cookies weighing about 2.6 ounces each and bake for 12 minutes.
- Room temperature ingredients help achieve a smooth dough and even baking.
- Chilling the dough is essential for ease of shaping and prevents spreading while baking.
- Make sure to space cookies well apart as they will spread during baking.
- Discarding the first batch of cinnamon sugar ensures the second coating sticks better and tastes fresh.
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: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
