Description

The key to this one-bowl snickerdoodle recipe is simplicity without sacrificing flavor. Melted butter makes the dough come together quickly, and a brief 10 minute trip to the freezer speeds up the process. Once chilled, the dough is ready to roll into balls and coat in the snickerdoodles’ signature cinnamon-sugar mixture.

Ingredients

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For Cookie Dough:

8 tablespoons (113 grams) salted butter, just barely melted (see note)
3/4 cup (150 grams) granulated sugar
3/4 teaspoon cream of tartar
1/2 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon coarse kosher salt (see note)
1 large egg
1 large egg yolk
2 teaspoons vanilla extract
1-3/4 cups (210 grams) all-purpose flour

For Coating:

1/3 cup (70 grams) granulated sugar
1 teaspoon ground cinnamon

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Instructions

Prepare the Cookie Dough:

Preheat the oven to 375ºF and place a rack in the middle part of the oven. Line a baking sheet with parchment paper (see note).
In a large bowl, whisk together the melted butter, sugar, cream of tartar, cinnamon, baking soda, and salt.
Whisk in the egg, egg yolk, and vanilla until completely combined.
Stir in the flour until no streaks of dry flour remain.
Using a #30 (1-ounce) cookie scoop, scoop the soft dough onto the prepared baking sheet, spaced evenly apart. Transfer the baking sheet to the freezer to chill for 10 minutes.

Coat and Bake:

Meanwhile, in a small bowl, whisk together the sugar and cinnamon for the coating.
Once the cookie dough mounds are solid, roll them into balls and toss to coat them in the cinnamon sugar mixture.
Place the coated dough balls spaced evenly apart on the baking sheet.
Bake until the cookies have puffed up and cracked but are still slightly moist in the center, 7-10 minutes.
Let the cookies cool on the baking sheet for 10 to 15 minutes before transferring them to a cooling rack to cool completely before serving.

Notes

Do not over-melt the butter. Melt it just until it’s fully liquefied but still smooth, stopping before it begins to spatter or separate. If the butter gets too hot, it will take longer for the assembled cookie dough to become the correct consistency.

Depending on how hot your butter is, your cookie dough might be quite soft. This is ok! Just scoop and portion it onto the baking sheet. It will chill in the freezer and will be capable of rolling into balls after 10 minutes.

You’ll need space in your freezer to fit a baking sheet. If you don’t have room in your freezer, you can portion the dough onto a smaller baking sheet or plate to place in the freezer.

This recipe was tested using Diamond Crystal coarse kosher salt. If you use Morton's kosher salt or fine salt, decrease the volume by half.

Baked snickerdoodles keep well in a covered container at room temperature for 3-5 days, sometimes longer.