Description
The best snickerdoodle cookies are soft and chewy on the inside and slightly crunchy on the edges. But what makes these cookies so delicious is the soft center packed with cinnamon and generous coating of cinnamon sugar on the outside.
Ingredients
Units
Scale
- 3 cups all purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1 1/2 tsp cream of tartar
- 1 tbsp cinnamon
- 1 tsp salt
- 2 sticks cold butter, cubed
- 2 large eggs, room temperature
- 1 tsp vanilla
Cinnamon Sugar Coating
- 1/3 cup sugar
- 1 tbsp cinnamon
Instructions
- In a medium bowl, gently whisk together your flour, salt, baking powder, cream of tartar and cinnamon. Set aside and start creaming your butter and sugars together in a bowl.
- Cube your chilled butter and toss in a standing mixer bowl. On low speed, cream your butter until it is a whipped texture.
- Add in your sugars and mix on medium speed until creamed together. Make sure all butter is evenly blended into the sugars.
- Add two eggs and vanilla extract to the creamed butter and mix on medium-high speed. Pour in your flour mixture in 1/3 portions, waiting to make sure the flour mixture is incorporated completely before adding more.
- Prepare a baking sheet with parchment paper. Scoop and roll dough into dough balls. Roll each dough ball into the cinnamon sugar mixture. Line dough balls on baking sheet lined with wax paper. Chill in the freezer for 20-30 minutes before baking.
- While the cookies are chilling, preheat your oven to 350°F. After your cookies are chilled, place the cookies in the oven and bake for 15-18 minutes, until golden brown on the edges. Remove from the oven and let cool for 10 minutes & enjoy!