Description
These super-soft snickerdoodle cookies melt in your mouth with every bite! Coated in a delightful cinnamon-sugar mix, they’re a perfect balance of warm spices and buttery goodness. A timeless treat ready to impress!
Ingredients
For the Cookies:
- Unsalted butter, melted and cooled: 1 cup (2 sticks)
- Granulated sugar: 1 cup
- Dark brown sugar, packed: 1/2 cup
- Large eggs: 3
- Vanilla extract: 1 teaspoon
- All-purpose flour: 3 cups
- Baking soda: 1 teaspoon
- Kosher salt: 1/2 teaspoon
- Ground cinnamon: 1/4 teaspoon
- Ground nutmeg: 1/4 teaspoon
For the Cinnamon-Sugar Coating:
- Granulated sugar: 1/4 cup
- Ground cinnamon: 1 tablespoon
- Ground nutmeg: 1/4 teaspoon
Instructions
- Prep the Ingredients:
- Melt the butter and let it cool to room temperature.
- Preheat the oven to 425°F (220°C).
- Mix Dry Ingredients:
- In a large bowl, whisk together flour, granulated sugar, brown sugar, baking soda, salt, cinnamon, and nutmeg.
- Combine Wet Ingredients:
- In a medium bowl, whisk together eggs, cooled melted butter, and vanilla extract.
- Make the Dough:
- Slowly pour the wet ingredients into the dry ingredients. Mix until just combined, creating a soft, slightly sticky dough.
- Prepare the Coating:
- In a shallow bowl, mix granulated sugar, cinnamon, and nutmeg.
- Shape and Coat:
- Roll dough into 1 1/2-inch balls and coat each thoroughly in the cinnamon-sugar mixture.
- Bake:
- Place 12 coated dough balls on an unlined baking sheet, slightly flattening them with your fingers.
- Bake for 7 minutes or until the edges are set. Avoid overbaking to keep the centers soft.
- Cool:
- Let cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- Room-Temperature Eggs: Ensures smoother blending with other ingredients.
- Cool Butter: Prevents excess spreading of the dough.
- Don’t Overmix: For soft and tender cookies, mix until just combined.
- Prep Time: 10 minutes
- Cook Time: 7 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American