Description
Classic Snickerdoodles are soft and chewy cinnamon-sugar coated cookies with a tangy hint from cream of tartar. Perfectly crisp on the edges and tender inside, these delightful cookies are easy to make and ideal for every occasion.
Ingredients
Scale
Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy, which helps create a tender texture in the cookies.
- Add Eggs and Vanilla: Beat in the two eggs one at a time to fully incorporate them, then stir in the vanilla extract to enhance the cookie’s flavor.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt, ensuring the leavening agents are evenly distributed throughout the flour.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing until just combined to prevent overworking the dough which could result in tougher cookies.
- Prepare Cinnamon Sugar: In a small bowl, combine the ¼ cup granulated sugar with the tablespoon of ground cinnamon to create the signature Snickerdoodle coating.
- Shape and Coat Dough Balls: Roll the dough into 1-inch balls, then evenly coat each ball by rolling them in the cinnamon-sugar mixture for that classic flavor and texture.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set and beginning to turn a light golden color while the centers remain soft for a chewy texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up before transferring to a wire rack to cool completely, which helps them set and prevents breaking.
Notes
- For chewier cookies, slightly underbake and allow them to set as they cool on the baking sheet.
- Store in an airtight container at room temperature for up to one week.
- You can freeze dough balls before baking for up to two months; bake directly from frozen, adding a couple of extra minutes to baking time.
- Use room temperature butter and eggs for best mixing results.
