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Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe

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4.8 from 8 reviews

A classic Snickerdoodle cookie recipe featuring soft, chewy cookies coated in a sweet cinnamon sugar topping. Perfect for any occasion, these cookies have a subtle tang from cream of tartar and a delightful cinnamon flavor.

Ingredients

Cinnamon Sugar Topping

  • 1/2 cup granulated sugar
  • 2 1/2 tbsp cinnamon powder

Snickerdoodle Cookie Dough

  • 3 1/3 cups all-purpose flour (425 grams)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon powder
  • 1/4 tsp salt
  • 1 cup unsalted butter, room temperature (226 grams)
  • 1 1/2 cups granulated sugar (300 grams)
  • 2 large eggs, room temperature
  • 1 tsp pure vanilla extract

Instructions

  1. Prepare Cinnamon Sugar Topping: Mix the granulated sugar and cinnamon powder in a small shallow bowl. Set this mixture aside for coating the cookies later.
  2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon powder. Stir well and set aside.
  3. Cream Butter and Sugar: Using a mixer, beat the room temperature unsalted butter on medium-high speed for 45 seconds. Add the granulated sugar and beat for another minute until light and fluffy.
  4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrape down the bowl to ensure thorough mixing. Then add the vanilla extract and mix until combined.
  5. Combine Dry Ingredients and Wet Mixture: Gradually add the dry ingredient mixture to the wet ingredients. Mix on low speed until a dough forms, then finish incorporating the flour with a spatula until fully combined.
  6. Form Cookie Balls: Use a cookie scoop to portion about 32 to 34 dough balls, each weighing approximately 32 grams. If the dough is too soft or sticky, cover and chill in the refrigerator for 1 hour until easier to handle.
  7. Coat with Cinnamon Sugar: Roll each dough ball between your hands to form smooth balls. Dredge each one thoroughly in the cinnamon sugar topping. Place them evenly spaced on a parchment-lined baking sheet.
  8. Chill the Dough: Place the baking sheet with coated dough balls in the refrigerator for at least 1 hour before baking. Alternatively, freeze the dough balls for 30 minutes, then store in ziplock bags in the freezer for future baking.
  9. Preheat Oven: Preheat the oven to 375ºF (190ºC).
  10. Bake the Cookies: Arrange chilled or frozen cookie dough balls 2 to 3 inches apart on a parchment or silicone-lined baking sheet. Bake for 10 to 12 minutes or until the edges appear slightly golden but the cookies are still a bit underbaked in the center.
  11. Cool the Cookies: Let the baked cookies cool on the sheet for about 10 minutes to set, then transfer them to a wire rack to cool completely before enjoying.

Notes

  • Room temperature eggs and butter help the dough come together more smoothly.
  • If dough is sticky, chilling it makes rolling easier and prevents spreading during baking.
  • You can freeze wrapped dough balls for up to 3 months to bake fresh cookies on demand.
  • Use a cookie scoop for uniform cookie sizes and even baking.
  • The cookies might appear slightly underbaked when removed from the oven but will firm up as they cool.

Find it online: https://hotsavors.com/snickerdoodle-cookies-with-cinnamon-sugar-topping-recipe/