Crumbl’s Snickerdoodle Cookies: Made at Home
- 3 tablespoons granulated sugar
- 1 1/2 tablespoon ground cinnamon
- 1 cup softened butter
- 1 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups flour
- 1 1/4 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon salt
Add granulated sugar and cinnamon to a small bowl and combine. Set aside until ready to roll and bake the dough.
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside. in the bowl of your stand mixer, cream together butter and sugar for about 2 minutes. Add in your wet ingredients (eggs and vanilla) and mix again until combined. Scrap the sides of the bowl before adding in your dry ingredients until just combined. Cover and chill for about 30-40 minutes.
Using a large cookie scoop, portion out 12 cookies and roll them into a ball. Repeat with the remaining dough. Then roll in cinnamon sugar coating. Flatten the cookie dough by gently pressing it with the palm of your hand so it is in the shape of a hockey puck. Repeat with the remaining dough. Arrange about 6 cookies per pan depending on the size of your pan.
Bake for 11-14 minutes or until the edges are set and the tops are no longer shiny. Take care not to overbake or they lose their softness. Let cool on the baking sheet before removing to a wire rack to cool completely.