Description
Alton Brown’s snickerdoodle recipe delivers classic comfort with perfectly balanced cinnamon-sugar warmth. Crisp edges and chewy centers make these cookies irresistible for home bakers seeking a delightful sweet treat.
Ingredients
Scale
- 1 ½ cups (300 grams) sugar
- 1 cup (227 grams) unsalted butter, just softened
- 2 eggs
- 2 ¾ cups (340 grams) all-purpose flour
- ⅓ cup (67 grams) sugar
- 2 tbsps ground cinnamon
- 2 tsps cream of tartar
- 1 tsp baking soda
- 1 tsp vanilla extract
- ½ tsp salt
Instructions
- Preparation: Adjust oven rack to center position and preheat to 350°F (175°C), creating optimal baking conditions for crisp, golden snickerdoodles.
- Dry Ingredient Fusion: Whisk flour, baking soda, kosher salt, and cream of tartar in a large mixing bowl until uniformly blended, ensuring consistent texture throughout the dough.
- Butter Transformation: Cream granulated sugar and unsalted butter using a stand mixer, developing a light, airy mixture that promises tender cookies with a delicate crumb.
- Wet Ingredient Integration: Introduce eggs individually, mixing thoroughly after each addition, then incorporate vanilla extract to create a smooth, homogeneous base for the cookie dough.
- Dough Formation: Gently fold dry ingredients into wet mixture, combining until just incorporated, avoiding overmixing to maintain the cookies’ delicate structure.
- Cinnamon-Sugar Coating: Prepare a separate bowl with remaining sugar and ground cinnamon, creating a fragrant, sweet exterior for each cookie.
- Shaping and Coating: Portion dough into uniform rounds, roll into perfect spheres, and generously coat each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Baking Process: Arrange dough balls on an ungreased baking sheet, spacing them to allow proper spreading, and bake for 8-10 minutes until edges turn a delicate golden hue.
- Cooling and Finishing: Allow cookies to rest briefly on the baking sheet to set, then transfer to a wire rack to cool completely, developing their signature crisp exterior and soft interior.
Notes
- Butter Temperature Matters: Ensure butter is softened but not melted for the perfect creamy texture and optimal cookie structure.
- Avoid Overmixing Dough: Gently fold dry ingredients into wet ingredients to prevent tough, dense cookies; stop mixing as soon as ingredients are combined.
- Cinnamon-Sugar Coating Technique: Roll dough balls twice in the mixture for maximum flavor and a beautifully crisp, sparkling exterior.
- Precise Baking Time: Watch cookies closely during the 8-10 minute window; golden edges indicate they’re perfectly done without becoming dry or overcooked.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 210
- Sugar: 22 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 35 mg