Description
These cookies are absolutely PERFECT! They're soft and chewy with crinkly and crispy edges. They use melted butter which makes them EXTRA chewy and makes them much quicker and easier to whip up. No chill time needed and ready in under 30 minutes, they're the BEST snickerdoodle cookies around!
Ingredients
For the snickerdoodle cookies:
- 2 & 3/4 cups (360g) all-purpose flour, spooned and leveled
- 2 tablespoons cornstarch
- 1 & 1/2 teaspoons cream of tartar
- 1 & 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup (225g) unsalted butter, melted and cooled
- 3/4 cup (150g) granulated sugar
- 3/4 cup (150g) dark brown sugar, packed
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
For the cinnamon sugar coating:
- 3 tablespoons granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cornstarch, cream of tartar, baking soda, salt, and cinnamon. Set aside.
- In a large bowl, combine butter, granulated sugar, and brown sugar. Whisk vigorously until well combined and it becomes glossy and starts leaving a ribbony streak as you whisk. (See above post for visual) This will take about 1 to 2 minutes of mixing.
- Add in the egg, egg yolk, and vanilla. Whisk to combine. Add the dry ingredients and mix together until streak free.
- In a separate medium bowl, mix together the sugar and cinnamon for the coating.
- Use a large 2 oz cookie scoop to scoop out balls of cookie dough and roll them in the cinnamon sugar to coat all sides.
- Arrange the dough balls on your parchment lined baking sheet leaving about 3 inches of space between each cookie. You'll probably only have room for about 5 or 6 cookies to bake at a time (depending on the size of your baking sheet). Keep any cookie dough you're not working with on your counter and make sure the baking sheet cools COMPLETELY to room temperature before adding the next batch or the cookies will overspread.
- Bake the cookies in the center of your preheated oven for 10 to 12 minutes or until puffed up and golden brown along the edges. The cookies will sink and crinkle as they cool.
- Cool the cookies for about 5 minutes on the baking sheet then transfer to a wire rack to cool completely. Serve the cookies as is or top with a pinch of sea salt or sparkling sugar for some extra texture!
- Prep Time: 15 minutes
- Bake Time: 10 minutes
- Category: Cookies