30-Minute Classic Snickerdoodles
Soft and thick snickerdoodles that bake in just 10 minutes with no chilling required. These cinnamon-sugar coated cookies boast a tender, moist crumb thanks to cream of tartar and extra egg yolk, offering a classic flavor with a melt-in-your-mouth texture. Perfect for quick baking and make-ahead freezing.
Equipment
- 2 Large Baking Sheets
- Silicone Baking Mats or Parchment Paper (for lining)
- Glass Mixing Bowls (medium and large)
- Whisk (for dry ingredients)
- Electric Mixer with Paddle Attachment (handheld or stand)
- Medium Cookie Scoop (about 1.5 tablespoons)
- Cooling Rack
Ingredients
For the Cookie Dough:
- 3 cups 375g all-purpose flour, spooned and leveled
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon fine salt
- 1 cup 226g unsalted butter, softened to room temperature
- 1⅓ cups 267g granulated sugar
- 1 large egg at room temperature
- 1 large egg yolk at room temperature
- 2 teaspoons pure vanilla extract
For the Cinnamon Sugar Coating:
- ⅓ cup 70g granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Prepare Oven and Baking Surfaces: Preheat your oven to 375°F (190°C). Line two large baking sheets with silicone baking mats or parchment paper to prevent sticking and promote even baking. Set these aside while you prepare the dough.
- Combine Dry Ingredients: In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, and salt until fully blended. This mixture will give your cookies their signature tang and tender crumb.
- Cream Butter and Sugar: Using a stand mixer fitted with the paddle attachment or a handheld electric mixer, beat the softened butter and granulated sugar on high speed for about 2 minutes. Continue until the mixture becomes light, creamy, and smooth — this is crucial for a soft texture.
- Add Eggs and Vanilla: Add the whole egg, extra egg yolk, and vanilla extract to the butter-sugar mixture. Mix on medium-high speed until the wet ingredients are well combined and slightly fluffy. Scrape down the bowl as needed to ensure even mixing.
- Incorporate Dry Ingredients Gradually: Switch the mixer to low speed and add the flour mixture in three increments, mixing just until incorporated after each addition. The dough will be thick and slightly sticky, perfect for forming cookie balls.
- Prepare Cinnamon Sugar Coating: In a small bowl, blend together the sugar and cinnamon for the topping. This sweet, spicy coating will give your snickerdoodles their classic finish.
- Shape and Coat Dough Balls: Using a medium cookie scoop (about 1.5 tablespoons), portion the dough into even balls. Roll each ball thoroughly in the cinnamon sugar mixture, ensuring an even coating on all sides. Place them on the prepared baking sheets about 3 inches apart to allow for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for exactly 10 minutes. The cookies will puff up and look soft and tender when done — avoid overbaking to keep them soft.
- Lightly Flatten Cookies While Warm: As soon as the cookies come out of the oven and are still warm, gently press the tops with the back of a spoon or fork to slightly flatten them. This helps achieve the classic snickerdoodle shape and texture.
- Cool Completely: Allow the cookies to cool on the baking sheets for about 10 minutes before transferring them to a cooling rack.Cooling on the rack prevents sogginess and maintains their perfect soft texture.
Notes
- Cream of Tartar Is Key: This ingredient provides the traditional tangy flavor and tender texture unique to snickerdoodles. It also reacts with baking soda to give the cookies their signature rise. Don’t skip it!
- Extra Egg Yolk for Moisture: Adding an additional egg yolk enriches the dough, resulting in moister and softer cookies with a richer taste.
- No Chill Time Needed: This dough can be baked immediately after mixing, making it a fantastic option for quick baking sessions or last-minute treats.
- Freezing Options: Dough balls can be frozen without the cinnamon sugar coating for up to 3 months. When ready to bake, thaw for 30 minutes, roll in topping, and bake as usual. You can also freeze baked cookies for long-term storage — thaw overnight in the fridge before serving.
- Storage: Store cooled cookies in an airtight container at room temperature for up to 7 days to keep them soft and fresh.
