Step 1 of 11
Snickerdoodles
Line two baking sheets with silicone baking mats or parchment paper. Set aside.
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Step 2 of 11
Snickerdoodles
Place the butter, granulated sugar, and brown sugar in a medium mixing bowl. Use a hand mixer to beat on medium speed until well combined, about 1 minute.
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Step 3 of 11
Snickerdoodles
Add the egg, egg yolk, and vanilla extract. Continue to beat until smooth, about 30 seconds.
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Step 4 of 11
Snickerdoodles
Add the flour, cornstarch, baking soda, cream of tartar, and salt to the bowl. Beat on low speed, scraping the sides of bowl with a rubber spatula as needed, until a smooth dough forms.
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Step 5 of 11
Snickerdoodles
Divide the cookie dough into 30 balls, using roughly 1 1/2 tablespoons of dough for each, and arrange them 1 1/2 inches apart on the baking sheets. Transfer sheets to freezer for 10-15 minutes. Alternately, place the dough balls on a small baking sheet or large plate to freeze, and transfer to the prepared baking sheets before baking.
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Step 6 of 11
Snickerdoodles
Preheat the oven to 350°F.
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Step 7 of 11
Snickerdoodles
Place the sugar, cinnamon, and salt in a small mixing bowl. Whisk to combine.
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Step 8 of 11
Snickerdoodles
Remove the baking sheets from the freezer. Roll each cookie in the cinnamon sugar, creating a thick coating, and return to the baking sheets.
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Step 9 of 11
Snickerdoodles
Bake the cookies on middle rack of oven until puffy and golden brown at edges, 15-17 minutes.
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Step 10 of 11
Snickerdoodles
Check to see that cookies are done. Remove from oven or add time as needed.
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Step 11 of 11
Snickerdoodles
Allow the cookies to rest on the sheets for 5-10 minutes, then transfer to a wire rack to cool completely before serving.