Description
This classic Snickerdoodle cookie recipe yields soft, chewy, and perfectly cinnamon-sugared cookies with a slight tang from the cream of tartar, making them the ultimate comfort treat for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Mixture
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for perfectly baked cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together for 4-5 minutes until light and fluffy. Make sure to scrape down the sides of the bowl periodically for even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the mixture and continue creaming for another 1-2 minutes until fully incorporated and smooth.
- Combine Dry Ingredients: Stir in the flour, cream of tartar, baking soda, and salt just until the dough forms. Avoid overmixing to keep the cookies tender.
- Mix Cinnamon-Sugar: In a small bowl, combine the sugar and cinnamon thoroughly to create the coating mixture.
- Chill Dough (Optional): If you have time, wrap the dough and refrigerate for 20-30 minutes. This step helps the cookies maintain their shape during baking and enhances flavor.
- Shape Cookies: Roll the chilled or room temperature dough into small, round balls that are smooth on all sides.
- Coat with Cinnamon-Sugar: Drop each dough ball into the cinnamon-sugar mixture and toss to coat well. Use a spoon to ensure the cookies are completely covered by the coating for maximum flavor.
- Optional Flattening: To create flatter snickerdoodles, gently press each coated ball down slightly in the center before baking. This helps prevent the cookies from puffing up too much.
- Bake: Place the coated dough balls on a parchment paper-lined baking sheet, spacing them evenly. Bake for 9-11 minutes until they look set but slightly underdone to keep the soft texture.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack or plate to cool completely. This resting time allows them to set properly.
Notes
- Can I freeze Snickerdoodle cookies? Absolutely! Snickerdoodles freeze well for up to 3 months when stored in freezer-safe bags. Thaw at room temperature for about 30 minutes before serving.
- How should I store snickerdoodle cookies to keep them soft? Store at room temperature in an airtight container, covering them to keep them fresh for 24-48 hours.
- When do I know snickerdoodles are done baking? Baking time varies by cookie size and oven accuracy. Start checking at 8-9 minutes. Cookies should look slightly underbaked but will firm up after removal.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 13g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
