Description
Soft, chewy Classic Snickerdoodle Cookies dusted with cinnamon sugar and baked to perfection before getting another dusting of cinnamon sugar. There’s nothing closer to cookie heaven!
Ingredients
Ingredients:
- 1 cup all-purpose flour
- 3/4 teaspoon cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon kosher salt
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
Cinnamon Sugar Coating:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- In a medium mixing bowl, whisk together the flour, 1 teaspoon cinnamon, cream of tartar, baking soda and salt until combined.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter, 1/2 cup granulated sugar and brown sugar on medium speed until light and fluffy, about 3 minutes.
- Beat in the egg and vanilla until well combined.
- Reduce the mixer speed to low. Slowly add the flour mixture and beat until just combined.
- Cover the cookie dough and refrigerate for 30 minutes.
- Preheat the oven to 375˚F. Line two baking sheets with parchment paper. Set aside.
- To make the cinnamon sugar coating, combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon in a small bowl. Reserve a few teaspoons of the cinnamon sugar mixture to sprinkle over the cookies after they bake.
- Form the chilled cookie dough into 2 tablespoon sized balls. Roll each ball in the remaining cinnamon sugar until well coated.
- Place the coated balls of dough a few inches apart on the prepared baking sheets.
- Bake until the cookies start to crack in the center and turn golden brown on top and around the edges, about 10 to 12 minutes.
- Remove the cookies from the oven and immediately sprinkle each cookie with some of the reserved cinnamon sugar. Let the cookies cool for a few minutes on the baking sheets and then transfer to a wire rack to cool completely.