Description
The classic snickerdoodle done right. A soft, chewy cookie coated in the perfect ratio of cinnamon-sugar. Plus, a Nutella-stuffed option for those of you who like to switch things up a bit!
Ingredients
For the cookie dough:
- 226 gm (1 cup) unsalted butter, softened*
- 200 gm (1 cup) granulated sugar
- 71 gm (1/3 cup, lightly packed) light brown sugar
- 1 large egg + 1 large egg yolk, at room temperature
- 1 tablespoon vanilla extract
- 344 gm (2 3/4 cups, spoon & leveled) all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon cornstarch
- 1/2 teaspoon kosher salt
- 1 1/2 teaspoons ground cinnamon
For the cinnamon-sugar topping:
- 50 gm (1/4 cup) granulated sugar
- 1 1/2 teaspoons ground cinnamon
Additional ingredients for Nutella-stuffed cookies:
- 147 gm (1/2 cup) Nutella
Instructions
To make classic snickerdoodle cookies:
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and brown sugar on medium-low speed until fluffy, about 3 minutes.
- Add in the egg and egg yolk, one at a time, being sure that the first is fully incorporated before adding the next. Mix in the vanilla.
- In a separate bowl, combine the flour, baking soda, cream of tartar, cornstarch, kosher salt, and ground cinnamon. Add the flour mixture to the butter mixture in 2-3 additions, mixing on low speed until just combined.
- Cover the dough and chill in the refrigerator for 30-60 minutes. Meanwhile, preheat the oven to 375°F and line 2 cookie sheets with parchment paper. In a small bowl, combine the sugar and cinnamon for the topping and set aside.
- **Scoop the dough using a #20 spring-loaded cookie scoop and roll the dough into a ball using the palms of your hands. Roll the dough balls in the cinnamon-sugar mixture and place on the prepared cookie sheet, spacing about 3″ apart.
- Bake for 9-11 minutes, until the edges of the cookies are set (NOTE: these might appear a bit underdone, but they’re not! You don’t want to overbake these.)
- Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
To make Nutella-stuffed snickerdoodle cookies:
- First, prepare the Nutella drops. Using a piping bag or zip-top bag, pipe the Nutella in 2-teaspoon drops onto a cookie sheet lined with parchment paper. You’ll need at least 16 Nutella drops. Place in the freezer for 15 minutes, or until the Nutella drops are frozen solid. Keep in the freezer until you’re ready to use.
- Follow steps 1-4 in the classic snickerdoodle recipe.
- **Scoop the chilled cookie dough using a #20 spring-loaded cookie scoop and flatten the dough ball slightly with your hands to form a disc. Place a frozen Nutella drop in the center of the disc and seal the dough completely around it so that no Nutella is exposed.
- Roll the dough between the palms of your hands to form a smooth ball, then roll the dough ball in the cinnamon-sugar mixture. Place on the prepared cookie sheet, spacing about 3″ apart.
- Bake for 9-11 minutes, until the edges of the cookies are set (NOTE: these might appear a bit underdone, but they’re not! You don’t want to overbake these.)
- Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.
Notes
*Softened butter: The right consistency for softened butter is soft, but still firm. When you press your finger into the butter, it should leave an indentation, but shouldn’t be shiny or greasy. If you really want to get technical, use an instant read thermometer: your butter should be between 65-67°F.
**If you find that the chilled dough is a bit difficult to scoop, let the dough sit at room temperature for a few minutes to soften a bit.
Storage: Store in an airtight container at room temperature for up to 5 days.
Freezing: Chill the dough as directed. Then scoop the dough and roll in the cinnamon-sugar mixture. Place the dough balls on a cookie sheet lined with parchment paper and place in the freezer for 30 minutes, or until frozen solid. Place the frozen dough in a freezer safe zip-top bag and store in the freezer for up to 3 months. When ready to bake, just add a few extra minutes to your bake time!