Chewy Snickerdoodle Cookies
Chewy Snickerdoodle Cookies
Ingredients
For the Dry Mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
For the Wet Mix
- 1 1/2 sticks unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 egg, large
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cream of tartar. Whisk these dry ingredients together until well combined. Set aside.
⏱️ 3 min
- 2
In a separate large bowl, add the 1 1/2 sticks of room-temperature softened butter. Use an electric hand mixer to beat the butter until it's slightly fluffed.
⏱️ 3 min
- 3
Place the bowl of beaten butter into the microwave for 10 seconds to further soften it.
⏱️ 1 min
- 4
Add the 1 1/2 cups of powdered sugar to the softened butter. With the electric mixer off, gently stir the powdered sugar into the butter to prevent it from flying everywhere. Once partially mixed, turn the mixer on and beat until the mixture is light and creamy, resembling a "very thin frosting."
⏱️ 4 min
- 5
Crack one large egg into the butter and sugar mixture, then add 1 teaspoon of vanilla extract. Beat with the electric mixer until fully incorporated.
⏱️ 2 min
- 6
Pour all of the prepared dry ingredient mixture into the wet ingredient mixture. Use a silicone spatula to gently fold the dry ingredients into the wet until no streaks of flour remain and a cohesive dough forms.
⏱️ 5 min
- 7
Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours.
⏱️ 60 min
- 8
While the dough chills, combine 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small, shallow bowl.
⏱️ 1 min
- 9
Preheat oven to 350°F (175°C). Once the dough is chilled, take approximately 2 tablespoons of dough and roll it into a smooth ball. Drop the dough ball into the cinnamon sugar mixture and roll it around until it's evenly coated.
⏱️ 4 min•🌡️ 350
- 10
Place the coated dough balls onto a parchment-lined baking sheet, spaced adequately apart. Bake in the preheated oven at 350°F (175°C) for 6 minutes.
⏱️ 6 min•🌡️ 350
- 11
After 6 minutes, remove the baking sheet from the oven. The cookies will be puffy, resembling "half melted ice cream scoops." Firmly whack the baking sheet against the counter once or twice to flatten the cookies. Return the baking sheet to the oven and bake for an additional 6 minutes.
⏱️ 6 min•🌡️ 350
Kitchen Tools
Nutrition Facts (per serving)
Chewy Snickerdoodle Cookies
Ingredients
For the Dry Mix
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon cream of tartar
For the Wet Mix
- 1 1/2 sticks unsalted butter, softened to room temperature
- 1 1/2 cups powdered sugar
- 1 egg, large
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- 1
In a medium-sized bowl, combine the all-purpose flour, baking soda, baking powder, salt, and cream of tartar. Whisk these dry ingredients together until well combined. Set aside.
⏱️ 3 min - 2
In a separate large bowl, add the 1 1/2 sticks of room-temperature softened butter. Use an electric hand mixer to beat the butter until it's slightly fluffed.
⏱️ 3 min - 3
Place the bowl of beaten butter into the microwave for 10 seconds to further soften it.
⏱️ 1 min - 4
Add the 1 1/2 cups of powdered sugar to the softened butter. With the electric mixer off, gently stir the powdered sugar into the butter to prevent it from flying everywhere. Once partially mixed, turn the mixer on and beat until the mixture is light and creamy, resembling a "very thin frosting."
⏱️ 4 min - 5
Crack one large egg into the butter and sugar mixture, then add 1 teaspoon of vanilla extract. Beat with the electric mixer until fully incorporated.
⏱️ 2 min - 6
Pour all of the prepared dry ingredient mixture into the wet ingredient mixture. Use a silicone spatula to gently fold the dry ingredients into the wet until no streaks of flour remain and a cohesive dough forms.
⏱️ 5 min - 7
Cover the bowl with plastic wrap and refrigerate the dough for 1 to 2 hours.
⏱️ 60 min - 8
While the dough chills, combine 1/4 cup of granulated sugar and 1 tablespoon of ground cinnamon in a small, shallow bowl.
⏱️ 1 min - 9
Preheat oven to 350°F (175°C). Once the dough is chilled, take approximately 2 tablespoons of dough and roll it into a smooth ball. Drop the dough ball into the cinnamon sugar mixture and roll it around until it's evenly coated.
⏱️ 4 min•🌡️ 350 - 10
Place the coated dough balls onto a parchment-lined baking sheet, spaced adequately apart. Bake in the preheated oven at 350°F (175°C) for 6 minutes.
⏱️ 6 min•🌡️ 350 - 11
After 6 minutes, remove the baking sheet from the oven. The cookies will be puffy, resembling "half melted ice cream scoops." Firmly whack the baking sheet against the counter once or twice to flatten the cookies. Return the baking sheet to the oven and bake for an additional 6 minutes.
⏱️ 6 min•🌡️ 350