Description
This classic Snickerdoodle cookie recipe yields soft, chewy cookies coated in a sweet cinnamon-sugar mixture. Perfectly balanced with a subtle tang from cream of tartar and a rich buttery flavor, these cookies are easy to make and delightfully addictive.
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 the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet lined with parchment paper to ensure easy removal of cookies and even baking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together for 4-5 minutes until the mixture becomes light and fluffy. This step is crucial for achieving the cookies’ tender texture. Scrape down the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and continue beating for another 1-2 minutes until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, stirring just until everything is combined to avoid overmixing.
- Make Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup sugar and 1 1/2 tablespoons cinnamon. This flavorful mixture will give the cookies their classic snickerdoodle coating.
- Chill the Dough (Optional): For best results, wrap the dough in plastic and refrigerate for 20-30 minutes. This step helps the dough firm up, making it easier to roll and enhancing texture.
- Shape and Coat the Cookies: Roll the dough into small, smooth balls. Drop each ball into the cinnamon-sugar mixture, then use a spoon to coat each ball a second time thoroughly to ensure full coverage.
- Prepare for Baking: Place the coated dough balls onto the lined baking sheet. For flatter snickerdoodles, gently press down the center of each ball before baking. This prevents excessive puffing during baking.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes. Baking time varies slightly based on cookie size and your oven’s characteristics, so start checking at 8-9 minutes. The cookies should look slightly underbaked but will firm up once cooled.
- Cool: Allow cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps them set properly and prevents breaking.
Notes
- Freezing: Snickerdoodle cookies freeze well for up to 3 months when stored in freezer-safe bags. Thaw at room temperature for about 30 minutes before serving.
- Storage Tips: To keep cookies soft, store them covered at room temperature for up to 24-48 hours.
- Doneness: Cookie doneness depends on size, baking pan type, and oven accuracy. Start checking at 8-9 minutes to prevent overbaking. They should appear slightly underdone but firm up as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
