Go Back
Homemade Pan-Banging Snickerdoodle Cookies photo
Print Recipe Save it for later

Pan-Banging Snickerdoodle Cookies

These Pan-Banging Snickerdoodle Cookies are irresistibly chewy and crisp, featuring a delightful cinnamon-sugar coating!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Servings: 24 servings

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • 1 teaspoon cream of tartar
  • ½ teaspoon freshly grated nutmeg (use a Microplane zester for best results)
  • 1 cup unsalted butter (at room temperature)
  • 1.75 cups granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon cinnamon (for rolling)

Instructions

  • Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together the all-purpose flour, baking soda, kosher salt, cream of tartar, and freshly grated nutmeg. Set aside.
  • In a large mixing bowl, cream together the unsalted butter and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the large egg and pure vanilla extract until well combined.
  • Gradually add the dry ingredient mixture to the wet ingredients, stirring until just combined.
  • In a small bowl, combine the cinnamon with a tablespoon of granulated sugar. Form the dough into balls and roll each in the cinnamon-sugar mixture.
  • Place the cookie dough balls on the prepared baking sheet, spacing them about 2 inches apart.
  • Bake the cookies for 10-12 minutes. Halfway through, bang the baking sheet down firmly onto the counter.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.

Equipment

  • Mixing bowls
  • Whisk
  • Microplane Zester
  • Baking Sheet
  • Parchment Paper
  • Cookie Scoop

Notes

  • Chill the dough for up to 3 days for easier handling.
  • Freeze rolled cookie balls for up to 3 months and bake directly from the freezer.
  • Store baked cookies in an airtight container for up to a week.