Description

These grill-baked snickerdoodles feature a soft, chewy center and a crackly cinnamon sugar crust with a subtle smoky depth that you can’t get in a standard oven.

Ingredients

Scale

1 cup (226g) unsalted butter, softened to room temperature
1 ½ cups (300g) granulated white sugar, divided
2 large eggs, room temperature
1 teaspoon vanilla extract
2 ¾ cups (345g) all-purpose flour, sifted
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon fine sea salt
2 tablespoons granulated white sugar (for coating)
2 teaspoons ground cinnamon (for coating)

Instructions

In a large bowl, beat the softened butter and 1 ½ cups of sugar together until light and fluffy (about 2-3 minutes).
Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture on low speed until just combined. Do not overmix.
Cover the dough and chill in the fridge for 30 minutes.
While the dough chills, mix the remaining ¼ cup of sugar with the 2 tablespoons of cinnamon in a shallow bowl.
Preheat your grill to medium-high heat (aim for 350°F/175°C). Place a cast iron skillet or grill pan on the grate and let it heat up for 5 minutes.
Scoop out 1.5 tablespoon portions of chilled dough and roll them into balls.
Roll each ball in the cinnamon-sugar mixture until fully coated, shaking off excess.
Place the coated balls into the hot skillet or grill pan, leaving about 2 inches of space between them.
Close the grill lid and bake for 10-12 minutes. The edges should be set and lightly golden, but centers should still look soft.
Remove the pan from the grill and let the cookies cool in the pan for 5 minutes to set.
Transfer cookies to a wire rack to cool completely.

Notes

Ensure dough is chilled for at least 30 minutes to prevent spreading. Preheat the pan thoroughly before adding cookies. Keep the grill lid closed to trap heat and smoke flavor. Cookies continue to cook after removal, so pull them when they look slightly soft in the middle. Store in an airtight container at room temperature for up to 5 days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 16
Sodium: 95
Fat: 6
Saturated Fat: 3.5
Carbohydrates: 22
Fiber: 0.5
Protein: 2

Keywords: snickerdoodle, grill cookies, outdoor baking, cinnamon sugar cookies, chewy cookies, summer dessert, grill recipes