Name: Snickerdoodle Cookie
Prep time: 6 h
Cook time: 6 h 12 min
Total time: 12 h 12 min
Yield: 12
Cuisine: American
Ingredients: 2 ½ cups all-purpose flour, 280g; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ½ teaspoon salt; 2 sticks unsalted butter, room temperature; ½ cup light brown sugar, packed, 75g; ½ cup granulated sugar + 2 tablespoons for later, 100g; 1 teaspoon vanilla extract; 2 large eggs, room temperature; 1 tablespoon ground cinnamon; 2 tablespoons granulated sugar

Ingredients

Scale

2 ½ cups all-purpose flour, 280g
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 sticks unsalted butter, room temperature
½ cup light brown sugar, packed, 75g
½ cup granulated sugar + 2 tablespoons for later, 100g
1 teaspoon vanilla extract
2 large eggs, room temperature
1 tablespoon ground cinnamon
2 tablespoons granulated sugar

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Instructions

Combine all-purpose flour, cream of tartar, baking soda, and salt in a large bowl; whisk until well combined and set aside.
In a standing mixer bowl, cream together butter, brown sugar, and ½ cup granulated sugar on medium speed for 3-5 minutes until light and fluffy, scraping the bowl as needed.
In a separate bowl, whisk together eggs and vanilla until combined.
Gradually add the egg mixture to the creamed butter and sugar, mixing until light and fluffy.
Mix the dry ingredients into the wet mixture until just combined, ensuring no flour clumps remain.
Transfer cookie dough to an airtight container; refrigerate for at least 2 hours or overnight for the best results.
Let the dough sit at room temperature for 10 minutes after refrigeration.
Preheat the oven to 350ºF and line a baking sheet with parchment paper.
Mix cinnamon and 2 tablespoons of granulated sugar in a bowl while the dough sits.
Scoop a heaping tablespoon of dough, roll it into a ball, and coat in the cinnamon-sugar mixture.
Place the dough balls on the lined baking sheet, spaced apart.
Bake for 10-12 minutes until the tops start cracking, then remove and cool on a rack.

Last Step:

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Notes

Chilling the dough is crucial for the best texture; overnight is recommended.
Space cookies well on the sheet as they will spread while baking.
For variations, consider adding nuts or chocolate chips.

Author: jeremy
Prep Time: 360 minutes
Cook Time: 372 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg