Description
This is the best Snickerdoodle cookie recipe delivering soft and chewy cinnamon-sugar cookies with a perfect balance of sweetness and a slight tang from cream of tartar. A family favorite for over 30 years, these cookies are easy to make and ideal for any occasion.
Ingredients
Scale
Dough Ingredients
- 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 (use 1 teaspoon for less tang)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon Sugar Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Set the oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and 1 1/2 cups sugar together for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar. Beat 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 comes together. Do not overmix to keep cookies tender.
- Prepare Cinnamon Sugar: In a small bowl, mix together 1/4 cup sugar and 1 1/2 tablespoons cinnamon to create the coating.
- Chill Dough: If possible, wrap the dough in plastic and refrigerate for 20-30 minutes to firm up, which helps with shaping and texture.
- Roll and Coat Dough Balls: Roll the dough into small, round, smooth balls. Drop each ball into the cinnamon sugar mixture and coat well. For extra coverage, use a spoon to coat a second time so the cookies are completely covered.
- Shape for Baking: For flatter Snickerdoodles, gently press down the center of each ball with your finger before placing on the baking sheet. This prevents puffing in the middle during baking.
- Bake Cookies: Place the coated dough balls on a parchment paper-lined baking sheet, spacing them apart. Bake in the preheated oven for 9-11 minutes or until the edges are set and the center is slightly soft.
- Cool: Let the cookies cool on the baking sheet for several minutes before transferring them to a wire rack or plate to cool completely.
Notes
- The Best Snickerdoodle Cookie Recipe produces soft, chewy cookies with a classic cinnamon sugar coating.
- For a less tangy flavor, reduce cream of tartar to 1 teaspoon.
- Chilling the dough enhances the taste and helps with shaping.
- Pressing down the cookie dough balls before baking helps achieve a flatter cookie.
- This recipe has been cherished in families for over 30 years, known for its reliable texture and flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 16 mg
