These are the best snickerdoodles, friends. If you've always thought that the ideal snickerdoodle cookie should taste like cinnamon toast in cookie form, this recipe is for you. Super buttery and cinnamony, this is the snickerdoodle recipe of your dreams.
340gramsall-purpose flour12 oz or about 2 3/4 cups
4teaspoonsbaking powder
2teaspoonbaking soda
284gramsunsalted butter, very soft but not melted10 oz, 20 Tablespoons, or 2 1/2 sticks
170gramsgranulated sugar6 oz or a generous 3/4 cup
113gramsdark brown sugar4 oz or a tightly packed 1/2 cup
2teaspoonsground cinnamon
2teaspoonsvanilla extract
1teaspoonkosher saltI use Morton's
2large eggs
For Rolling the Cookies
3Tablespoonsgranulated sugar
3Tablespoonspowdered sugaryou can also just go with 6 Tablespoons of granulated sugar
2Tablespoonscinnamon
½teaspoonfine salt
Instructions
In a medium bowl, whisk together the flour, baking powder, and baking soda.
In a large bowl with a whisk or hand mixer, or in the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter until light and smooth.
Add the sugar, dark brown sugar, cinnamon, vanilla, and salt, and beat until smooth and uniform.
Add the eggs and mix until completely combined.
Dump in the dry ingredients and mix on low speed just until evenly combined with no loose flour.
Spread the dough out a bit so it's not just one big lump, cover with plastic wrap, and refrigerate for an hour.
While the dough is chilling, whisk together granulated sugar, powdered sugar, cinnamon, and salt. Line 2 half-sheet pans with parchment, and set a rack in the center of the oven. Heat oven to 400F.
When dough has chilled, scoop into 1 oz portions. Toss each portion in the bowl of sugar and turn to coat. Roll into smooth balls between your palms, and then toss in the sugar mixture again.
Place the cookies well apart, 9 to a tray.
Bake for 6 minutes.
Lightly press each cookie a bit flatter in the centers using your fingers or a spatula. Don't smash them flat--a light press is all you need to "depuff" the centers. This will also crackle the surface of the cookies.
Rotate the pan 180 degrees and then bake for an additional 5 minutes.
Let the cookies cool on the pan for 5 minutes. Then remove to a cooling rack to cool completely.
Repeat with the remaining dough.
Allow the cookies to cool completely, then store in an airtight container at room temperature for up to 5 days. Freeze for longer storage.
Notes
Variations
For a more traditional snickerdoodle, use all white sugar rather than using part-brown sugar. Your total measurement of white sugar will be 10 oz or about 1 1/4 cups.
Storage
Store in an airtight container at room temperature for 3-5 days. If the cookies start to lose their crispy edges, refresh for a few seconds in the microwave and let cool completley.