Print
Soft Snickerdoodle Recipe

Yummy Chewy & Soft Snickerdoodle Recipe

Ingredients

For the Cookies

  • 3 level cups All purpose flour
  • 1 tsp Baking soda
  • 1/2 cup Brown sugar slightly packed
  • 2 tsp Cinnamon Ground
  • 2 tsp Cream of tartar
  • 1 1/4 cup Granulated sugar
  • 2 1/2 tsp Vanilla extract Pure
  • 1 Egg large
  • 1 Egg yolk large
  • 1 cup Butter Salted

For the Coating

  • 1/2 cup of granulated sugar
  • 1.5 teaspoons of cinnamon

Instructions

  1. In mixing bowl combine the flour, cream of tartar, baking soda and cinnamon. Set that aside while you mix the wet ingredients.
  2. In a large mixing bowl combine the softened butter, granulated sugar and the brown sugar with an electric mixer. This should take about 1 - 2 minutes.
  3. Now add your egg, egg yolk and vanilla extract to the wet mixture; combine, making sure to scrape the sides of the bowl to get everything well incorporated.
  4. Add the dry ingredients into your wet ingredients and mix until combined. Cover and place in your refrigerator for about an hour (no less than 30 minutes!).
  5. After the dough has chilled for 1 hour pre-heat your oven to 350 degrees F and prepare your baking sheets with parchment paper.
  6. Mix your coating ingredients in a small mixing bowl.
  7. Using a spoon or a cookie scoop measure about 1 to 1.5 tablespoon balls out of the dough, making approximately 45 - 48 total.
  8. Make sure to cover each ball evenly in the coating mixture and set it on the baking sheet. Give space between each ball so the cookies can spread during baking.
  9. Bake each batch of cookies for 8 - 10 minutes, until set and slightly golden. Allow them to cool for at least 5 minutes before removing them to a wire rack to cool completely.

Recipe Notes

The dough can be pre-made and frozen for up to 3 months but you will want to pre-roll you dough balls and coat them before freezing in single layers. Once frozen you can put them in a container together. Be sure to separate them into single layers again to defrost.