Categorized:

  • Christmas
  • Cookies
  • Desserts

Tagged:

  • brown sugar
  • butter
  • cinnamon
  • cream of tartar
  • egg yolks
  • eggs
  • flour
  • sugar
  • vanilla extract
Image of snickerdoodles cookies shown from the side layered together on a white plate with cinnamon sticks in the background. Plate is resting on a striped blue cloth and wooden platter. - 1

Ingredients

  • 2 2/3 cups (385g) all-purpose flour, scoop and level to measure*
  • 1 tsp baking soda
  • 3/4 tsp cream of tartar
  • 1/2 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup (200g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 1/2 tsp vanilla extract
  • 2 1/2 Tbsp (35g) granulated sugar
  • 2 1/2 tsp (5g) ground cinnamon

Instructions

  • In a mixing bowl whisk together flour, baking soda, cream of tartar and salt for 20 seconds, set aside.
  • In the bowl of an electric stand mixer fitted with the paddle attachment cream together butter, 1 cup granulated sugar and brown sugar until combined.
  • Mix in egg then blend in egg yolk and vanilla. Add in flour mixture and mix just until combined.
  • In a small bowl whisk together 2 1/2 Tbsp granulated sugar with the cinnamon.
  • Scoop dough out 2 Tbsp at a time and shape into balls. Roll each cookie dough ball in the cinnamon sugar mixture to thoroughly coat.
  • Transfer to plates, cover and chill 30 minutes to 1 hour (so cookies spread less). Preheat oven to 350 degrees during last 15 minutes of cookies chilling.
  • Transfer 12 dough balls to a 18 by 13-inch baking sheet lined with parchment paper or a silicone liner, spacing them 2-inches apart (keep remaining chilled).
  • Bake cookies in preheated oven 9 - 10 minutes, or until nearly set but centers are soft (they should appear slightly under-baked).
  • Remove from oven and cool on baking sheet several minutes then transfer to a wire rack to cool. Repeat with remaining dough balls. Store cookies in an airtight container.

Notes

  • *If you are closer to sea level or if you’re cookies aren’t normally prone to spreading reduce flour to 2 1/2 cups.
  • Also try my my sugar cookies too!

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