Soft and chewy, rolled in cinnamon sugar, these snickerdoodles are the best!
The Best Ever Snickerdoodle Cookies
- 16 tablespoons unsalted butter (1 cup) (melted about 80%)
- 2/3 cup white sugar
- 2/3 cup light brown sugar (packed)
- 2 large eggs (separated)
- 1/2 tablespoon pure vanilla extract
- 2-3/4 cups all-purpose white flour
- 1-1/2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 3/4 teaspoon ground cinnamon
Cinnamon Sugar Coating
- 1/4 cup white sugar
- 3 teaspoons ground cinnamon
-
Mix the melted butter, sugar, and brown sugar together until smooth. Add one whole egg, one egg yolk, and the vanilla extract. Stir until smooth.
-
In a separate bowl, mix flour, cream of tartar, salt, baking soda, and 3/4 teaspoon ground cinnamon.
-
Fold the dry ingredients into the wet ingredients. Don’t overmix the dough. Cover with cling wrap and chill for one hour.
-
Preheat the oven to 325 degrees F. In a small bowl stir together the white sugar and cinnamon.
-
Remove the dough and roll into balls, about walnut sized. Roll the balls of dough in the cinnamon-sugar mixture.
-
Bake for 9-11 minutes. Allow cookies to sit on cookie sheet for two minutes before moving them to a cooling rack.
Adapted from Chelsea’s Messy Apron.