Soft And Chewy Snickerdoodle Recipe

Soft, chewy cookies made with butter that are covered in sugar and cinnamon. This recipe for snickerdoodle cookies tastes great, is simple to follow, and always works out perfectly!

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INGREDIENTS

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INSTRUCTIONS

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Add the flour, cream of tartar, baking soda, ground cinnamon, and salt to a large bowl. Use a whisk to mix the ingredients together well. Put away.

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Mix the butter, granulated sugar, and brown sugar in a stand mixer with the paddle attachment or a large electric mixer bowl for 1-2 minutes until well combined. Stir in the egg, egg yolk, and vanilla extract, scraping down the bowl as needed.

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Mix the dry ingredients just until combined. Refrigerate for at least an hour under tight cover. Preheat oven to 350°F (177°C). Put large baking sheets with parchment or silicone mats aside.

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Take cookie dough from the fridge. Scoop 1 tablespoon of cookie dough onto prepared baking sheets using a cookie scoop or measuring tablespoon. After rolling, cookie dough balls should be 1 1/4 inches.

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Mix 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl for the coating. Each cookie dough ball should be coated in cinnamon sugar and placed back on the baking sheets with space between them.

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Bake until cookie tops are set, 8-10 minutes. Cool the cookies on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling.

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Soft And Chewy Snickerdoodle Recipe

Soft, chewy cookies made with butter that are covered in sugar and cinnamon. This recipe for snickerdoodle cookies tastes great, is simple to follow, and always works out perfectly!

INGREDIENTS

INSTRUCTIONS

Add the flour, cream of tartar, baking soda, ground cinnamon, and salt to a large bowl. Use a whisk to mix the ingredients together well. Put away.

Mix the butter, granulated sugar, and brown sugar in a stand mixer with the paddle attachment or a large electric mixer bowl for 1-2 minutes until well combined. Stir in the egg, egg yolk, and vanilla extract, scraping down the bowl as needed.

Mix the dry ingredients just until combined. Refrigerate for at least an hour under tight cover. Preheat oven to 350°F (177°C). Put large baking sheets with parchment or silicone mats aside.

Take cookie dough from the fridge. Scoop 1 tablespoon of cookie dough onto prepared baking sheets using a cookie scoop or measuring tablespoon. After rolling, cookie dough balls should be 1 1/4 inches.

Mix 1/4 cup sugar and 2 teaspoons ground cinnamon in a small bowl for the coating. Each cookie dough ball should be coated in cinnamon sugar and placed back on the baking sheets with space between them.

Bake until cookie tops are set, 8-10 minutes. Cool the cookies on the baking sheet for 5-10 minutes before transferring them to a wire rack to finish cooling.

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