Soft Baked Snickerdoodle Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/2 teaspoon sea salt
- 3/4 teaspoon ground cinnamon
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- Cinnamon sugar for rolling: 1/4 cup granulated sugar + 1 teaspoon cinnamon
Directions:
1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together flour, cream of tartar, baking soda, salt, and ground cinnamon. Set aside.
3. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. Beat in the egg, egg yolk, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. In a small bowl, combine granulated sugar and cinnamon for rolling.
7. Scoop dough by tablespoonfuls and roll into balls, then roll each ball in the cinnamon sugar mixture.
8. Place the dough balls on the prepared baking sheets about 2 inches apart.
9. Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
10. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prep Time: 15 minutes | Cooking Time: 12 minutes | Total Time: 27 minutes
Kcal: 180 kcal | Servings: 24 cookies
Tips:
Chilling the dough for 30 minutes before baking helps the cookies maintain their shape and enhances flavor.
Use room temperature eggs for better mixing and a softer cookie texture.