Soft Snickerdoodle Recipe
12 large cookies
This easy Soft Snickerdoodle Recipe makes extra large, thick cookies, with a cinnamon sugar coating. They are amazing, and just like Crumbl!
Equipment
Ingredients
- 4 ½ cups (639g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 ½ cups (3 sticks/340g) unsalted butter softened
- 1 ½ cups (340g) granulated sugar
- 3 large eggs at room temperature
- 1 tablespoon vanilla extract
For the coating:
- ½ cup (115g) granulated sugar
- 2 ½ tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F/180°C. Line 2 sheet trays with parchment paper or a silicone baking mat, and set aside.
- In a large bowl, stir together the flour, cream of tartar, baking soda, and salt, then set aside.
- In the body of a stand mixer, using the paddle attachment, cream the butter with the sugar for 3 minutes until light and fluffy. This can also be done in a large mixing bowl with a hand mixer.
- Add the eggs, one at a time, mixing each in fully before adding the next. Then mix in the vanilla extract.
- Add ⅓ of the flour mixure, and mix to fully incorporate it. Repeat twice, until all of the flour is added. Scrape down the sides as needed.
- Make the coating by stirring together the cinnamon and sugar in a medium bowl.
- Portion the cookie dough into 12 even-sized portions to make these large cookies. Roll the dough into smooth balls, then roll each ball into the cinnamon sugar mixture. Place them on the sheet trays, 6 inches apart, they will spread quite a bit, so you will have to bake in batches.
- Gently press down on the cookie dough balls to flatten them out into large flat circles.
- Bake each tray of snickerdoodles for 14-15 minutes until lightly golden brown. When done they will be slightly puffed, appear dry in the center of the cookies.
- Let the snickerdoodles cool completely on the cookie trays before transferring them to a wire rack.
Notes
- To give your snickerdoodles more cinnamon flavor, add a teaspoon of ground cinnamon to the cookie dough. Crumbl's recipe doesn't include cinnamon in the dough, relying on the outer coating to bring all the flavor.
- To Store: Keep soft snickerdoodle cookies in an airtight container at room temperature for up to 5 days, or freeze for up to 3 months.
Nutrition
Serving: 1cookie | Calories: 527kcal | Carbohydrates: 71g | Protein: 7g | Fat: 25g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 102mg | Sodium: 306mg | Potassium: 164mg | Fiber: 2g | Sugar: 34g | Vitamin A: 773IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 3mg