Print

Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.5 from 34 reviews

This classic Snickerdoodle cookie recipe yields soft, chewy cookies with a signature cinnamon sugar crust. Perfectly balanced with a hint of cinnamon and vanilla, these cookies are delightfully easy to prepare with a simple dough chilled to enhance flavor and texture before baking. Enjoy warm or cooled for a comforting treat.

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: In a small shallow bowl, mix the granulated sugar and cinnamon powder together. Set this mixture aside for coating the cookie dough balls later.
  2. Line Baking Sheet: Line a baking sheet with parchment paper to prevent cookies from sticking during baking.
  3. Mix Dry Ingredients: In a separate bowl, combine the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon powder. Mix well and set aside.
  4. Cream Butter and Sugar: Using a mixer, beat the unsalted butter on medium-high speed for 45 seconds until creamy. Add the granulated sugar and continue beating for an additional minute until light and fluffy.
  5. Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each egg is fully mixed before adding the next. Scrape down the bowl between additions. Then add the vanilla extract and mix until combined.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet mixture, mixing on low speed until just combined. Finish incorporating flour with a spatula until no dry streaks remain.
  7. Form Dough Balls: Use a cookie scoop to portion out about 32 to 34 balls of dough, each weighing roughly 32 grams. If the dough feels too sticky to roll, cover and refrigerate for 1 hour until firmer.
  8. Coat Dough Balls: Roll each dough ball between your hands to form a smooth round shape. Then coat each ball thoroughly in the prepared cinnamon sugar mixture by dredging them in it.
  9. Arrange on Baking Sheet & Chill: Place the coated cookie dough balls evenly spaced on the parchment-lined baking sheet. Refrigerate for at least 1 hour to chill and firm the dough. Alternatively, freeze the dough balls for 30 minutes for storing and baking later.
  10. Preheat Oven: Heat your oven to 375 degrees Fahrenheit (190 degrees Celsius) prior to baking.
  11. Bake Cookies: Once chilled or frozen, place cookie dough balls 2 to 3 inches apart on a lined baking sheet. Bake for 12 minutes or until edges look slightly golden. Do not overbake, as cookies will continue to set while cooling.
  12. Cool and Serve: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

  • Chilling the dough helps prevent spreading and improves flavor development.
  • If dough is too sticky to roll, additional chilling time is recommended.
  • Cookies appear slightly underbaked when removed but will firm as they cool to a perfect chewy texture.
  • Cookies can be frozen after coating and baked directly from frozen, just add a minute or two to baking time if needed.
  • Parchment paper or silicone mats ensure easy release and cleanup.

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