CHEWY SNICKERDOODLE COOKIES

 

 

Cookies with a cinnamon and sugar coating that are soft, chewy, and buttery. This snickerdoodle cookie recipe is delicious, quick to make, and always comes out perfectly!



INGREDIENTS



For the cookies

3 cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup unsalted butter softened

1 cup granulated sugar

1/2 cup light brown sugar packed

1 large egg room temperature

1 large egg yolk room temperature

2 teaspoons pure vanilla extract



For the cinnamon-sugar coating

1/4 cup granulated sugar

2 teaspoons ground cinnamon



Whisk together the flour, cream of tartar, baking soda, ground cinnamon, and salt in a large mixing basin until thoroughly blended. Place aside.

Cream the butter, granulated sugar, and brown sugar together in the stand mixer with the paddle attachment, or even in a large mixing basin using an electric mixer, for approximately 1-2 minutes, or till thoroughly incorporated. Blend in the egg, egg yolk, and vanilla extract till fully incorporated, pausing occasionally to scrape down the sides of the bowl.

Blend in the dry ingredients till barely mixed. Refrigerate for at least 1 hour, covered securely.

Preheat oven to 350 ° Fahrenheit. Set aside large baking sheets lined with parchment paper or silicone baking mats.



Take the cookie dough out of the refrigerator. Drop the cookie batter onto the prepared sheet pan using a 1 tablespoon cookie scoop or measurement spoon. When you form the cookie dough into a ball, it should be about 1 and 1/4 inches in diameter.

Again for coating, mix together 1/4 cup sugar and 2 tablespoons ground cinnamon in a small mixing dish. Shape each ball of cookie dough into a ball, then cover in the cinnamon sugarcinnamon-sugar mixture and arrange on the baking pans, leaving a little space in between each.

Cook the cookies for 8-10 minutes, or until the tops are set. Leave to cool after removing from the oven.