Classic soft, chewy snickerdoodle cookies topped with a crunchy cinnamon streusel topping
Servings 18Cookies
Prep Time 15 minutesmins
Cook Time 10 minutesmins
Chilling time 30 minutesmins
Total Time 55 minutesmins
Ingredients
For the Snickerdoodle Dough:
1cupUnsalted Butter, softened
1 1/2cupsGranulated sugar
2Eggs, room temperature
2tspsVanilla Extract
2 3/4cupsAll-purpose Flour
1 1/2tspCream of Tartar
1tspBaking Soda
1tspSalt
1tspCinnamon
For the Streusel Mixture:
1/4cupAll purpose flour
1/4cupGranulated sugar
1/4cupBrown Sugar
1tspCinnamon
4tbspUnsalted butter, softened
Instructions
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
In a large mixing bowl, cream butter and sugar for 3-4 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for another 1-2 minutes.
In a small mixing bowl combine the flour, cream of tartar, baking soda, cinnamon, and salt. With the mixer on low slowly add in the dry ingredients and mix until fully incorporated. Scraping down the sides as needed.
Use a 1 oz. portion scoop or measuring spoon, scoop even sized scoops of dough. Roll into balls and place on the prepared baking sheet. Use the back of a measuring spoon or your thumb to make large indents in the middle of each cookie*. Chill the dough for at least 25-30 minutes.
In a small mixing bowl combine the granulated sugar, brown sugar, flour, butter, and cinnamon. Use your fingers of a fork to combine the mixture until an even mixture is formed*. Top each cookie with 1-2 tsps. of the streusel mix, once all cookies are filled, sprinkle any extra streusel over the top of each cookie. Arrange 2-3 inches apart on the prepared cookie sheets. Careful not to overcrowd the cookie sheet.
Bake for 9-11 minutes until slightly golden brown, the cookies will still be very soft. Allow to cool 3-5 minutes on the cookie sheet before transferring to a cooling rack. Enjoy immediately, if desired, top with a glaze once cooled.
Notes
**Snickerdoodle dough can be made up to a day in advance. If making in advance, I recommend scooping your cookies and arranging them in a single layer on a baking sheet prior to chilling. This way the are ready to bake when desired, just allow to come to room temperature slightly before baking.*See images above on how to scoop and fill cookies.