If you like a soft cookie with a crispy edge, this recipe is for you. You might need to do a little banging to make them 😉
How to make your dough
Cream together butter and sugar, then add in your egg and vanilla extract. In another bowl, whisk together your dry ingredients (flour, salt, baking soda, cinnamon, and cream of tartar).
Only add 1/3 of your flour mixture to the dough at a time and mix. This ensures thorough incorporation into the dough. Mix until you’ve added all the flour and a smooth dough has formed.
Allow dough to chill in the fridge while you prepare the cinnamon sugar. Do not chill in the freezer or for too long, as the cookies will not spread as thinly as expected.
Whisk together 1:4 ground cinnamon to sugar ratio. Scoop into about 2 tbsp sized balls and place on a plate. Freeze for 15 minutes so your cookies don’t spread too much.
Remove from freezer and roll in cinnamon sugar coating.
Place on a parchment paper lined baking sheet, separating by at least 2 inches.
You need to bang your cookies.
There is nothing particularly special about this dough recipe that causes the cookies to take on this crispy, thin texture, it is simply the way the cookies are baked.
In order to thin out the dough and ensure the crispy edge, you’ll need to open your oven and hit the baking tray against the rack a few times.
After baking for 9 minutes, you will open the oven and hit the tray against the rack it was sitting on 3-4 times, then allow it to make for another 3 minutes. After the 3 minutes is over, open the oven, bang the tray again, then bake for an additional 3 minutes.
After this, remove from the oven and let cool on the baking tray for 3-5 minutes, then transfer to a wire cooling rack.
Leftover cookie dough?
If you end up with some leftover dough, you can refrigerate them up to 4 days.. I like to portion the dough into the balls before placing it into the fridge.
Crispy Snickerdoodle Cookies
Ingredients
For the Cookie Dough
- 1 cup/stick butter
- 1 ½ cups sugar
- ¼ cup light brown sugar packed
- 1 egg
- 2 tsp vanilla extract
- 2 cups AP flour
- ½ tsp cream of tartar
- ½ tsp salt
- 1 tsp baking soda
- 2 tsp ground cinnamon
For the Cinnamon Sugar Coating
- 1 tbsp ground cinnamon
- 4 tbsp sugar
Instructions
- Preheat oven to 350ºF.
Make the Dough
- In a large bowl cream together room temperature butter, sugar, and light brown sugar using a mixing stand or hand-held mixer.
- Add in egg and vanilla extract. Mix until well combined. Set aside.
- In a medium sized bowl, whisk together cream of tartar, baking soda, salt, cinnamon, and flour.
- Add flour mixture to dough in 3 additions, mixing in-between until well incorporated.
Form the Cookies
- Use a cookie scoop or about 2 tbsp of dough to form balls and place on a plate. Freeze for 15 minutes.
- Whisk together cinnamon and sugar for the coating.
- Line a baking tray with parchment paper.
- Remove cookie dough balls from freezer, roll in cinnamon sugar coating, and place on baking sheet at least 2 inches apart.
Bake the Cookies
- Bake at 350ºF for 9 minutes. Open the oven and bang the baking sheet down on the oven rack a few times.
- Bake for 3 more minutes, open the oven and bang the sheet again. Place back into oven for another 3 minutes.
- Cookies should be golden brown on the edges with a soft center. Remove baking sheet from oven and let cool for 3-5 minutes, then transfer to a wired cooling rack.
