Description
Enjoy soft, puffy snickerdoodles with a perfect cinnamon-sugar coating. These classic cookies feature a tender texture with a subtle tang from cream of tartar, delivering a delightful balance of sweetness and spice. Perfect for sharing or a comforting treat any time of day.
Ingredients
Scale
For the cookie:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the topping:
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)
Instructions
- Prepare dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined. Set aside for later use.
- Cream butter and sugar: In an electric mixer fitted with the paddle attachment, beat the unsalted butter and sugar together until the mixture becomes light and fluffy, about 2 to 3 minutes. Add vanilla extract and mix until incorporated, scraping down the sides as needed.
- Add eggs: Add the eggs one at a time to the butter mixture, beating well after each addition for about 30 seconds. Make sure to scrape down the bowl sides after each egg to ensure even mixing.
- Combine flour mixture: Gradually add the dry flour mixture in two parts to the wet ingredients, mixing until just combined. Avoid overmixing for a tender cookie texture.
- Chill dough: Refrigerate the dough for at least 15 minutes to make it easier to handle. The dough can be chilled up to 3 days if preparing in advance.
- Preheat oven and prepare baking sheets: When ready to bake, preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Prepare topping: In a small shallow bowl, mix together the sugar and ground cinnamon until well combined.
- Shape and coat cookies: Roll tablespoon-sized portions of dough into balls. Roll each ball in the cinnamon-sugar topping to coat completely, then place them about 2 inches apart on the prepared cookie sheets.
- Bake: Bake the cookies in the preheated oven for 8 to 11 minutes, or until they are lightly golden and just firm to the touch.
- Cool: Allow cookies to cool on the baking sheet for one minute before transferring them to a wire rack to cool completely. Store in an airtight container to keep them soft for several days.
Notes
- For best results, use room temperature butter to ensure proper creaming with sugar.
- Do not overbake; cookies should remain slightly soft when removed from the oven to stay tender.
- Chilling the dough can enhance the flavor and manageability of the cookies.
- These cookies freeze well – freeze baked cookies in an airtight container for up to 2 months.
- If you prefer a stronger cinnamon flavor, adjust the amount of cinnamon in the topping as desired.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
