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Snickerdoodle Cookies with Cinnamon Sugar Topping Recipe

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4.6 from 14 reviews

Classic Snickerdoodle cookies with a delightful cinnamon sugar coating, featuring a soft, chewy center and a slight crisp around the edges. Perfectly balanced with butter and vanilla, these cookies are a timeless treat for any occasion.

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 together in a small shallow bowl. Set aside this cinnamon sugar mixture for coating the cookie dough.
  2. Prepare Baking Sheet: Line a baking sheet with parchment paper and set aside for later use.
  3. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour, cream of tartar, baking soda, salt, and cinnamon powder. Stir together and set this dry mix aside.
  4. Cream Butter and Sugar: In a large bowl, beat the room temperature unsalted butter on medium-high speed for 45 seconds until creamy. Add the granulated sugar and continue beating for one more minute until the mixture is light and fluffy.
  5. Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl between additions to ensure even mixing. Next, add the vanilla extract and mix to combine thoroughly.
  6. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture to the butter mixture on low speed until a dough forms. Finish mixing with a spatula to ensure all the flour is fully incorporated and the dough is uniform.
  7. Shape Dough Balls: Using a cookie scoop, portion out 32 to 34 dough balls, each weighing about 32 grams. If the dough feels too soft or sticky to handle, cover it and refrigerate for 1 hour until it firms up and is easier to roll.
  8. Coat Dough in Cinnamon Sugar: Roll each dough ball between your hands to form smooth balls. Then dredge each ball in the prepared cinnamon sugar mixture, coating them evenly.
  9. Chill Dough Balls: Arrange the coated dough balls spaced apart on the parchment-lined baking sheet. Place the baking sheet in the refrigerator for at least 1 hour to chill, or alternatively freeze for 30 minutes. Frozen dough balls can be transferred to ziplock bags and stored in the freezer for baking later.
  10. Preheat Oven: Preheat your oven to 375ºF (190ºC) while the dough chills.
  11. Bake the Cookies: Place chilled or frozen dough balls about 2 to 3 inches apart on a baking sheet lined with a silicone mat or parchment paper. Bake for 12 minutes or until edges are lightly golden. The centers should still look slightly underbaked as they will firm up during cooling.
  12. Cool and Serve: Allow the cookies to cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely. Enjoy your soft and tasty Snickerdoodle cookies!

Notes

  • If dough is too sticky to roll, chilling helps firm it up for easier handling.
  • Cookies can be frozen after coating to bake fresh later.
  • Do not overbake; cookies appear slightly underbaked when removed but will set while cooling.
  • Use parchment paper or a silicone baking mat to prevent sticking.
  • Room temperature eggs and butter help achieve a smooth dough consistency.

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