My snickerdoodles are a little less cinnamon-y than most. More like a huge, fluffy sugar cookie with a little kiss of cinnamon inside, and rolled in perfectly spiced cinnamon sugar. Sugar cookies are my kryptonite so naturally I love snickerdoodles. They are a total crowd pleaser and, in my opinion the perfect breakfast cookie with a hot cup of coffee.
The trick to baking anything is the temperature of the butter. DO NOT microwave the butter to soften it for this recipe- leave it out on the counter for an hour or two, until the wrapper is no longer cool to the touch, and the slightest bit of pressure from your index finger makes an indentation on the butter itself, as I show below. On most pictures people post when they make my chocolate chip cookie recipe, their cookies are flat and mushy because their butter was too hot, or totally liquid. Softened and room temp is ALWAYS the best way to get a delicious, dense cookie.
Makes 20 Large Snickerdoodles
- 1 cup (two sticks) Salted Butter, Room Temperature
- 3/4 Cup Granulated Sugar
- 1/2 Cup Dark Brown Sugar
- 1 egg, and 1 egg yolk
- 1 TBSP pure Vanilla Extract
- 1 Teaspoon baking soda
- 1 Teaspoon Cream of Tartar
- 1/2 Teaspoon Kosher Salt
- 1 Teaspoon ground Cinnamon
- 2 and 3/4 C Flour
For the Cinnamon Sugar Coating:
- 1/3 C Granulated Sugar
- 1/2 Tablespoon Ground Cinnamon
- Preheat your oven to 325 Degrees. Line two large baking sheets with parchment paper. I use the largest size of the Chicago Metallic baking sheets mentioned in my favorite kitchen tools blog post (a few posts back).
- In your mixer, add the softened butter. With the mixer on high, whip the butter for about a minute to warm it up and soften it even more so the sugars will blend in seamlessly. Turn your mixer off to add the sugars.
3. Add your brown sugar, and your granulated sugar. With the Mixer on medium high, beat the butter and sugar together until light and fluffy. Stop and scrape the bottom and sides of the bowl, and the beater attachment at least once to make sure there are no large lumps of sugar. This should take about 2 minutes.
4. In a small bowl crack in one egg, and JUST THE YOLK of another egg. (I do this in a separate bowl because if you accidentally get any shells, or forget to use just the yolk, it won’t ruin your entire batch of dough you’ve already started.- always crack eggs into a separate bowl just incase.) With the mixer off, add the egg and egg yolk to your bowl along with the vanilla. Beat for about another minute, until the yellows of the yolks disappear into the dough and everything is well combined. Scrape the sides and bottom as necessary to ensure everything is getting incorporated.
5. Turn mixer off and add baking soda, cream of tartar, salt and 1 Teaspoon cinnamon. Mix for 30-45 seconds, making sure to scrape the sides and bottom halfway to ensure everything gets into the dough.
6. With the mixer off, add all of the flour. Using your spoon or silicone spatula, gently stir the flour into the dough to get it incorporated a little. This helps flour not go all over the place when you turn the mixer on. With the mixer on its lowest setting, stir until the flour begins to mix into the dough and you hear the mixer laboring a little. Stop and scrape the sides and bottoms of the mixing bowl, then continue mixing on a medium speed until your dough and flour are just combined.
7. Your dough will look slightly crumbly like the picture above- but do not over mix because that results in a tougher cookie. Remove the beating attachment from your mixer and remove your mixing bowl. Pinch a small handful of dough from the bowl, roll it into a ball in the palm of your hand and place on one of the baking sheets. Do this until you have 20 balls all roughly the same size. If some are super big, take some off and add to the smaller ones. We want them all roughly the same size before we roll into our cinnamon sugar. Remember they don’t have to be perfect.
8. In a bowl, add 1/2 Tablespoon cinnamon and 1/3 cup granulated sugar. Use a fork or whisk to combine them really well. One at a time, gently roll the snickerdoodle dough into the cinnamon sugar, making sure to coat it really well. After all 20 have been coated, if you have extra cinnamon sugar you can do a second coat.
9. These cookies contain TONS of butter so they will spread out. I always do two baking sheets with 10 on each sheet, at least an inch and a half apart. Do not press them down, simply place them on the parchment paper after you roll them in the cinnamon sugar and put both pans in the oven.
10. Bake at 325 for 6 minutes, then switch the top and the bottom baking sheets, and make sure to rotate them from front to back. This ensures every cookie cooks as evenly as possible. Bake for 4 more minutes, then check for slightly golden brown edges on the bottom of your Snickerdoodles. Mine weren’t quite done enough around the bottom edges so I left them in for 1 minute and 30 seconds longer.
11. Take them out after 10-12 minutes (mine require exactly 11 minutes and 30 seconds to be perfect but all ovens are different). Allow them to cool and set for 2-3 minutes on their baking sheets, then carefully move them with a spatula to a wire cooling rack.
12. After 10 minutes or so of cooling, they will be slightly sunken and wrinkly on the tops, still soft in the middles and slightly crisp on the bottom. I keep mine in an airtight container for as long as they’ll last (which isn’t very long around here).
Enjoy these guys! They are a little more labor intensive than my Soft, Salted Chocolate Chip Cookies but SO good, and also just as easy if you’re a fairly timid baker.