Snickerdoodle Cookies Cinnamon Sugar (Print-Friendly Version)
Buttery cookies with a soft, chewy texture rolled in cinnamon sugar for a perfect sweet bite.
# Ingredients List:
→ Dough
01 -
226 grams salted butter, softened
02 -
267 grams granulated sugar
03 -
67 grams light brown sugar, packed
04 -
2 large eggs
05 -
2 teaspoons vanilla extract
06 -
406 grams all-purpose flour, spooned and leveled
07 -
1 teaspoon baking soda
08 -
0.75 teaspoon kosher salt
09 -
1.5 teaspoons cream of tartar
→ For rolling
10 -
67 grams granulated sugar
11 -
1.5 tablespoons ground cinnamon
# How to Make It:
01 -
Preheat the oven to 175°C and line several baking sheets with parchment paper or silicone baking mats.
02 -
In a large mixing bowl or stand mixer, beat the softened butter until smooth for 2 minutes, scraping the sides and bottom as needed.
03 -
Add granulated sugar and packed brown sugar; beat for an additional 2 minutes until the mixture is pale and fluffy, ensuring there are no lumps.
04 -
Beat in eggs and vanilla extract. Mix thoroughly until smooth and fully homogenous.
05 -
In a separate bowl, combine all-purpose flour, baking soda, kosher salt, and cream of tartar, stirring to evenly distribute the leavening agents.
06 -
Gradually add the flour mixture to the wet ingredients and mix gently until just combined. Stop mixing as soon as no visible flour streaks remain to avoid overworking the dough.
07 -
Portion the dough using a large cookie scoop or tablespoon to make balls approximately 4–5 cm in diameter.
08 -
In a medium bowl, blend granulated sugar and ground cinnamon for rolling.
09 -
Roll each dough ball in the cinnamon-sugar mixture, ensuring even coverage.
10 -
Place coated dough balls on prepared baking sheets, leaving about 5 cm between each.
11 -
Bake in the preheated oven for 9–11 minutes until the edges are just set and the centers remain slightly shiny. Avoid over-baking for a soft, chewy texture.
12 -
Immediately upon removal from the oven, use a spoon to gently press the edges of each cookie toward the center if needed to enhance roundness and thickness. Let cookies set on the baking sheet for 3–5 minutes.
13 -
While cookies are still warm yet firm, roll them a second time in the cinnamon-sugar mixture for enhanced texture and flavor.
14 -
Transfer the cookies to a wire rack to cool fully before serving.
# Extra Tips:
01 -
Regularly scrape down the mixing bowl for even blending. Prevent over-mixing to maintain a tender crumb. For best results, underbake cookies slightly and allow to finish setting on the pan.
02 -
To freeze, shape and coat dough balls in cinnamon sugar, then store in airtight freezer bags for up to 3 months. Bake directly from frozen, adding 2–3 minutes to the bake time.