Soft and Chewy Snickerdoodle Cookies
These soft and chewy snickerdoodle cookies are super moist with that classic cinnamon sugar flavor. It has a great texture and no chilling required. Brown butter is a delicious addition.
Servings: 24
Equipment
- Stand Mixer or Hand Mixer
- Sheet Pans
- Parchment Paper
- Rubber spatula
- Cookie Scoops ( 1 ½ TB or ¼ Cup)
- Metal Spatula
- Mixing Bowls
Ingredients
- 1 cup brown butter or salted butter, softened
- 1 cup granulated sugar
- ½ cup light brown sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 ⅔ cups all-purpose flour
- 1 ½ tsp cream tartar
- 1 teaspoon baking soda
Cinnamon Sugar
- ½ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- In a small mix together cinnamon and sugar. Set aside. Optional step, split the mixture in half into two bowls, if you want to toss the cooled cookies after baking. Note: If you are not wanted to toss the cookies with extra cinnamon sugar after baking. You can half the cinnamon sugar recipe.
- In a mixing bowl or onto parchment paper, sift flour, cream of tartar, and baking soda.
- In the bowl of a stand mixer (or use a hand mixer), add butter and sugars. Mix until light and fluffy, about 4-5 minutes. Scrapes sides of mixing bowl, when needed.
- Add eggs and vanilla extract. Mix for about 2-3 minutes until light and smooth.
- With a rubber spatula fold in flour mixture in three parts. Fold until just combined, try not to over mix the dough.
- With a cookie scoop portion the cookie dough and toss in the reserved cinnamon sugar. Place on a sheet pan lined with parchment paper.
- Note: This cookie dough can be baked right away, no chilling required. But I do recommend chilling or freezing the dough for a minimum of 2 hours.
- Small cookie scoop about 1 ½ tablespoon or medium cookie scoop about ¼ cup.
- Preheat oven to 350F and line sheet pans with parchment paper.
- Placed the cookie dough portions on sheet pans with at least 2-3 inches of space between the cookie dough.
- Bake time : small cookies approx. 7-8 minutes or medium cookies 10-11 minutes. Try not to over bake the cookies. They should be puffed but soft in the middle.
- Leave the cookies to cool for 5 minutes on the hot sheet pan, the cookies will continue to cook.
- Optional Step: When the cookies have cooled on the sheet pan, toss them in the reserved cinnamon sugar. Then transfer to a cooling rack to fully cool. Enjoy.
Notes
Makes about 2 dozen small cookies (about 1 ½ tablespoon of cookie dough) or 1 dozen medium bakery style cookies (about ¼ cup of cookie dough).