Snickerdoodle Cookies

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These are the very best soft, chewy, and thick Snickerdoodles.

Course Dessert, Snack

Cuisine American

Keyword Snickerdoodle cookies

Prep Time 15 minutes

Cook Time 10 minutes

Total Time 25 minutes

Servings cookies

Calories 203kcal

Author Chelsea

Place the 80% melted butter, sugar, and brown sugar in a large bowl and whisk together until smooth. Add in 1 whole egg and 1 egg yolk (reserve the white for a separate recipe or discard) and the vanilla extract. Whisk until just combined and smooth.
In another bowl, stir together the flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon.
Add all of the dry ingredients into the wet ingredients and mix until JUST combined. Do not overmix the dough. Cover tightly and refrigerate for 45 minutes to 1 hour.
Preheat the oven to 325 degrees F. (If you have a convection oven, do 325 degrees F at convection bake). In a small bowl, stir together the white sugar and cinnamon.
Remove the dough and roll tall balls of dough. (See the second photo in the post for an example.) If you have a kitchen scale, the balls of dough should be about 1.7 ounces. Roll the balls of dough generously into the cinnamon-sugar mixture.
Place dough balls on a parchment or Silpat-lined sheet pan and bake for 9-11 minutes. Watch carefully to be sure they don't overbake. (I think slightly under-baked Snickerdoodles are the BEST!)
Remove and let stand on the cookie sheet for 2 minutes before removing to a cooling rack.
Cookies are best when enjoyed within 2-3 days.

*Prep time doesn't include the mandatory chilling time