The BEST SOFT and CHEWY Snickerdoodle Cookies
This recipe is adapted from Bon Appétit's Best Snickerdoodles by Rick Martinez.Bon Appétit's Best Snickerdoodles recipe: https://www.bonappetit.com/recipe/best-snickerdoodles
Dietary note: Contains eggs and dairy. This recipe is not vegan.
Ingredients
- 1/2 cup (113 g) unsalted butter, room temperature
- 1/2 cup (100 g) granulated sugar
- 3 tbsp (35 g) brown sugar
- 1 large egg, room temperature
- 1 tsp (5 ml) Vanilla Extract
- 1 ½ cup (210 g) All-Purpose Flour
- 1 tsp (4 g) Cream of tartar
- 1/2 tsp (3 g) Baking soda
- 1 tsp (3 g) ground cinnamon
- 1/4 tsp (2 g) Salt
Cinnamon Sugar
- 2 tbsp (30 g) granulated sugar
- 1/2 tsp (2 g) ground cinnamon
Instructions
- Beat the room-temperature butter with the granulated and brown sugars until combined. Beat in the egg and vanilla, continuing for about 3 minutes until pale yellow.
- Mix the flour, cream of tartar, baking soda, cinnamon and salt. Add to the butter mixture in two additions and mix just until combined.
- Cover the dough and chill for 30 minutes. Mix the separate cinnamon-sugar coating ingredients.
- Scoop 1 1/2–2 tablespoons of dough per cookie, roll into balls and coat with cinnamon sugar. Place on a parchment-lined baking tray with room to spread.
- Bake in a preheated oven at 375°F (190°C) for 8–10 minutes.
- Cool on the tray for 10 minutes, then transfer to a rack to cool completely.
Video
Notes
The video specifies an 8–10-minute bake per tray, 30 minutes of chilling and 10 minutes of cooling on the tray before rack cooling. Extra trays and cooling add to the total. The preparation field retains the existing estimate; the video confirms the specific cooking or resting stages described above.