Description
Alton Brown’s Snickerdoodle recipe delivers a classic cinnamon-sugar cookie with perfect texture and nostalgic charm. Buttery, crisp edges and a tender center make these cookies irresistible for home bakers seeking a simple yet delightful sweet treat you’ll crave again and again.
Ingredients
Scale
Dry Ingredients:
- 2 ¾ cups (340 grams) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- 1 cup (227 grams) unsalted butter, just softened
- 2 eggs
- 1 teaspoon vanilla extract
Sugar and Spice:
- 1 ½ cups (300 grams) sugar
- ⅓ cup (67 grams) sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat the conventional oven to 350°F (175°C) and ensure the rack is positioned in the center.
- In a spacious mixing bowl, thoroughly combine the all-purpose flour, baking soda, kosher salt, and cream of tartar using a whisk until ingredients are evenly distributed.
- Utilize a stand mixer or electric hand mixer to cream the granulated sugar and unsalted butter until the mixture becomes light and fluffy, with the butter appearing slightly softened.
- Incorporate the large eggs one at a time, mixing completely after each addition, then blend in the pure vanilla extract until the mixture is smooth and homogeneous.
- Gradually fold the dry ingredient mixture into the wet ingredients, stirring until a cohesive cookie dough forms without overmixing.
- Create a separate small bowl containing the remaining 1/4 cup (50 grams) of granulated sugar and 2 tablespoons of ground cinnamon, mixing well to combine.
- Using a cookie scoop or tablespoon, portion out uniform rounds of dough and roll each between your palms to create perfect spheres.
- Generously coat each dough ball by rolling it twice in the prepared cinnamon-sugar mixture, ensuring complete and even coverage.
- Arrange the coated dough balls on an ungreased baking sheet, spacing them approximately 2 inches (5 centimeters) apart to allow proper spreading during baking.
- Bake in the preheated oven for 8 to 10 minutes, watching for slightly golden edges as an indication of doneness.
- Remove from the oven and allow cookies to rest on the baking sheet for 3 to 4 minutes to firm up, then carefully transfer to a wire cooling rack to complete cooling.
Notes
- Sifting dry ingredients prevents clumpy flour and helps create lighter, more tender cookies with a delicate crumb texture.
- Mixing cinnamon and sugar creates a uniform coating that evenly distributes sweet and spicy flavors across each cookie surface.
- Consistent dough portioning guarantees uniform baking, ensuring every cookie looks professional and bakes at the same rate.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 180
- Sugar: 8 g
- Sodium: 18 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 33 mg