Ingredients
Dry Ingredients
- 1 teaspoon (6 g) baking soda
- 1 ½ teaspoon (6 g) cream of tartar
- ½ teaspoon (3 g) salt
- ½ teaspoon ground cinnamon
- ½ teaspoon five spice powder
- 2 ¾ cup (330 g) all-purpose flour
Wet Ingredients
- 1 cup (226 g) unsalted butter, room temperature
- ½ cup (100 g) granulated sugar
- ¾ cup (150 g) light brown sugar, packed
- 1 large egg
- 1 large egg yolk
- 2 teaspoon vanilla extract
Cinnamon Spice Sugar for Rolling
- ¼ cup (50 g) granulated sugar
- 1 teaspoon cinnamon
- 1 teaspoon five spice powder
- ⅛ teaspoon salt
Instructions
- Prepare the oven: Place the oven rack in the center of the oven. Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats to prevent sticking.
- Mix dry ingredients: In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, salt, ground cinnamon, and five spice powder until evenly combined.
- Cream the butter: Using a stand mixer fitted with the paddle attachment, beat the room temperature unsalted butter on medium-low speed until soft and fluffy, about 1 minute. Add the granulated sugar and light brown sugar and continue beating until light and fluffy, approximately 3 minutes.
- Add eggs and vanilla: With the mixer on low speed, add the large egg and egg yolk one at a time, mixing well after each addition. Then add the vanilla extract. Scrape down the sides of the bowl with a rubber spatula and mix until all ingredients are fully incorporated.
- Add dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until just combined. Scrape the bowl edges to incorporate any remaining flour thoroughly.
- Make cinnamon spice sugar: In a small bowl, combine the granulated sugar, cinnamon, five spice powder, and salt, mixing well to create the rolling sugar mixture.
- Scoop and coat: Use a cookie scoop to portion out about 1.5 tablespoons of dough per cookie. Roll each ball thoroughly in the cinnamon spice sugar mixture until well coated. Repeat for all the dough.
- Bake the cookies: Place the coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven until the cookies are slightly puffed and golden, about 10 to 11 minutes. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugars.
- Do not overbake the cookies; they should be soft and chewy in the center.
- Using a cookie scoop helps maintain consistent cookie size for even baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Adding five spice powder gives the classic snickerdoodle a unique, warm depth of flavor.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
