Description
Classic Snickerdoodle cookies with a soft, chewy texture and a signature cinnamon sugar coating, perfect for any cookie lover.
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
- 1½ teaspoons ground cinnamon
Instructions
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, powdered milk, cream of tartar, and baking soda until evenly combined.
- Cream Butter and Sugars: In a stand mixer fitted with a paddle attachment, cream the salted butter, granulated sugar, light brown sugar, and kosher salt on high speed for 2 minutes until the mixture is pale and fluffy.
- Add Eggs and Vanilla: Scrape down the bowl sides and add the large egg, additional egg yolk, and vanilla extract; mix just until combined to form a smooth mixture.
- Combine Wet and Dry Ingredients: Add the dry ingredients to the wet ingredients in three parts, mixing between each addition and scraping down the sides as needed until fully incorporated into a dough.
- Chill Dough: Chill the cookie dough in the refrigerator for 30 minutes to firm up before shaping.
- Prepare Cinnamon Sugar Coating: While chilling, mix together ¼ cup granulated sugar and 1½ teaspoons ground cinnamon for the first coating and set aside.
- Preheat Oven and Prepare Sheet: Preheat the oven to 375 degrees Fahrenheit and line a large baking sheet with parchment paper.
- Shape and Roll Cookies: Using a #20 cookie scoop, portion out dough balls, roll each ball in the cinnamon sugar mixture, and place on the prepared baking sheet, spacing them 4 inches apart.
- Bake Cookies: Bake in the preheated oven for 11 minutes until the edges are set and the centers are soft.
- Prepare Second Cinnamon Sugar Coating: Discard the old cinnamon sugar and make a fresh batch with the same measurements for the second coating.
- Cool and Coat: Allow the cookies to cool on the baking sheet for a few minutes to firm up, then dip the top of each cookie into the fresh cinnamon sugar mixture and transfer to a cooling rack to cool completely.
Notes
- For larger Crumbl-sized cookies, use a #16 scoop to make 12 cookies weighing approximately 2.6 ounces each and bake for 12 minutes.
- Ensure cookies are spaced at least 4 inches apart on the baking sheet to allow for spreading.
- Chilling the dough helps prevent excessive spreading and improves texture.
- Use room temperature butter and eggs for best mixing results.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 13 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg
