Chef notes
Snickerdoodles have always been one of my favorite cookies! These cookies are a twist on classic snickerdoodles because all of that cinnamon goodness is inside the dough. Rolling the dough in colorful sanding sugar gives them a more festive look and adds a bit of extra crunch to contrast the soft, chewy center. I made these Arizona-style with red, blue and yellow for my home's state flag, but you can get totally creative with any festive color combination!
Swap option: Use dark brown sugar instead of light brown sugar for a deeper flavor.
Ingredients
- 1/2 cup fine sanding sugar
- 2⅔ cup all-purpose flour
- 2 teaspoons cream of tartar
- 2 teaspoons ground cinnamon
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup (2 sticks) unsalted European-style butter, softened
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 eggs, room temperature
- 1 teaspoon vanilla extract
Preparation
1.Preheat the oven to 350 F.
2.Place the sanding sugar into a small, shallow bowl; set aside.
3.In a medium-sized bowl, whisk the flour, cream of tartar, cinnamon, baking soda and salt until well combined.
4.In a stand mixer fitted with the paddle attachment, cream the butter, sugar and brown sugar until light and fluffy, about 5 minutes.
5.Add the eggs, one at a time, allowing the first to incorporate before adding the next; scrape down the sides, as needed, until completely combined.
6.Add the vanilla and mix until well combined.
7.Add the dry ingredients and mix on low until just combined, scraping the sides of the bowl, as needed.
8.Working one at a time, using a 1-ounce (2 tablespoon) cookie scoop, scoop the dough into a mound and place it into the sanding sugar.
9.Using a spoon, carefully sprinkle the sugar over the top and sides of the mound until completely coated; repeat with the remaining cookie dough.
10.Carefully transfer the mounds onto a parchment-lined baking sheet, being sure to leave 2 inches between each mound.
11.Bake, in batches until set around the edges, but still soft in the centers, about 12 minutes.
12.Cool on the pan for 5 minutes before carefully transferring to a cooking rack; cool completely. Store in an air-tight container for up to 4 days.
