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Soft Snickerdoodle Cookies with Sea Salt Flakes

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Soft snickerdoodle cookies with a cinnamon-sugar coating and a surprising pop of flaky sea salt for balanced, comforting flavor and tender texture.

Ingredients

Scale
  • 2 ¾ cups (330g) all-purpose flour, sifted
  • 1 teaspoon (4.6g) baking soda
  • 2 teaspoons (8g) cream of tartar
  • ½ teaspoon (3g) salt
  • 1 cup (227g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons (10ml) vanilla extract
  • ¼ cup (50g) granulated sugar (for coating)
  • 2 teaspoons (5g) ground cinnamon (for coating)
  • About 1 teaspoon sea salt flakes (for sprinkling after baking)

Instructions

  1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together sifted all-purpose flour, baking soda, cream of tartar, and salt. Set aside.
  3. In a large bowl, use an electric mixer on medium speed to beat softened unsalted butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, then add vanilla extract until the batter is smooth and glossy.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. In a small bowl, mix granulated sugar and ground cinnamon for the coating.
  7. Using a cookie scoop or tablespoon, scoop dough and roll into 1 ¼-inch (3 cm) balls. Roll each ball thoroughly in the cinnamon sugar mixture to coat.
  8. Place dough balls about 2 inches (5 cm) apart on prepared baking sheets.
  9. Bake for 9-11 minutes until edges are set but centers remain soft and puffy. Avoid browning.
  10. Immediately after baking, sprinkle about 1 teaspoon of sea salt flakes evenly over the warm cookies.
  11. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.

Notes

Chilling the dough for 15-20 minutes before baking can help maintain shape and softness. Use a light, even layer of cinnamon sugar coating to avoid overpowering the cookie. Salt flakes are essential for flavor contrast; if using regular salt, use less and sprinkle lightly. Baking two sheets max at a time ensures even heat distribution. Store cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months.

Nutrition

Keywords: snickerdoodle cookies, soft cookies, cinnamon sugar cookies, sea salt cookies, easy cookie recipe, homemade cookies, cozy dessert

Find it online: https://fuzzyforker.com/soft-snickerdoodle-cookies-with-sea-salt-flakes-easy-homemade-recipe/