Classic Soft Snickerdoodles
Yield: 20 cookies (a Midwestern dozen!)
Total Time: 1h
A classic cookie with a cozy bakery twist!
Ingredients
For the dough
- 1 large Grade A egg
- 1 large Grade A egg yolk
- 2 ¼ cups all-purpose flour
- 1 cup sugar
- ½ cup unsalted butter, softened
- 1 tsp cream of tartar
- 1 tsp baking soda
- 1 tsp cornstarch
- 2 tsp vanilla extract
- ½ tsp salt
For the cinnamon sugar
- 3 tbsp sugar
- 1 tbsp cinnamon
- ¼ tsp salt
- a pinch of nutmeg
- a pinch of ground ginger
Instructions
Step 1: Gather all of the ingredients for the dough.
Step 2: Add the softened butter to the mixing bowl of a stand mixer.
Step 3: Whip the butter until light and fluffy.
Step 4: Add the sugar and cream with the butter.
Step 5: Add the egg, egg yolk, and vanilla.
Step 6: Beat until thoroughly combined.
Step 7: In another bowl, add the flour, cream of tartar, baking soda, cornstarch, and salt.
Step 8: Whisk to combine.
Step 9: Gradually add the dry ingredients in small increments, beating lightly after each addition.
Step 10: Beat until a soft dough forms once all of the dry ingredients are added.
Step 11: Cover the dough and refrigerate for 30 mins.*
*NOTE: Letting the dough rest produces slightly thicker, puffier cookies.
Step 12: While the dough chills, gather all of the ingredients for the cinnamon sugar.
Step 13: Add the sugar, cinnamon, salt, nutmeg, and ground ginger to a small bowl.
Step 14: Stir with a fork to combine. Set aside.
Step 15: When the dough is done chilling, set on the counter and preheat the oven to 375°F/190°C.
Step 16: Scoop 2 tbsp dough balls then roll in the cinnamon sugar.
Place on an ungreased cookie sheet.
Step 17: Repeat for the remaining dough, placing them about 2-3″ apart.
Step 18: Bake in the preheated oven for 13 mins.
Step 19: Let the cookies cool on the pan for 10 mins before transferring.
