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Soft Snickerdoodle Cookies

These Soft Snickerdoodle Cookies are so delicious & chewy. Their distinct flavor & cinnamon-sugar coating are perfect for any holiday platter.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 25 cookies
Calories 174kcal
Author Dina

Ingredients

Instructions

Mix the cookie dough

  • In a large bowl, combine 1 cup of melted unsalted butter with 1 cup granulated sugar and 1/2 cup golden brown sugar , using a whisk. Whisk for at least 1 minute until everything is well combined.
  • Now add 1 teaspoon of vanilla extract along with 1 room temperature egg and 1 room temperature egg yolk. Whisk until it’s well combined.
  • Place a sifter or fine-mesh sieve over the mixing bowl and add 2 3/4 cup all-purpose flour (spooned and leveled off with a knife) along with, 1 1/2 teaspoons cream of tartar, 1/2 tsp baking soda, 1/4 teaspoon baking powder, and 1 teaspoon salt.
  • Once all of your dry ingredients are sifted into the egg and sugar mixture, mix it together using a spatula. Stir until there are no more patches of dry flour visible.

Scoop the dough into balls

  • Now grab your cookie scoop (mine was a medium-sized scoop that fits about 2 tablespoons inside) and scoop out heaping mounds of the cookie dough. Take each piece of cookie dough and roll it into a ball using your hands. 

Roll in cinnamon-sugar and bake

  • In a separate bowl combine 1/4 cup of granulated sugar along with 1 tablespoon of cinnamon.
  • Now roll each dough ball into the cinnamon-sugar mixture until fully coated and place it on a baking sheet lined with parchment paper. Bake on the center rack at 350 degrees Fahrenheit for about 9-10 minutes.

Notes

Storing and freezing Snickerdoodle cookies
  • A great way to store Snickerdoodle Cookies is by placing the leftovers in an airtight container at room temp or in the fridge. They will last for up to one week.
  • to freeze them, once they have completely cooled, place them in an airtight container. They can stay fresh in the freezer for up to 3 months. Defrost them overnight in the refrigerator when you're ready to eat or serve them. You can also freeze the cookie dough once it's shaped into a ball and coated in cinnamon sugar.

Nutrition

Calories: 174kcal | Carbohydrates: 25g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 185mg | Potassium: 57mg | Fiber: 1g | Sugar: 14g | Vitamin A: 237IU | Calcium: 11mg | Iron: 1mg