Description
This classic Snickerdoodle cookie recipe yields soft, chewy cookies with a delightful cinnamon-sugar coating. Perfectly balanced with a slight tang from cream of tartar, these cookies are easy to prepare and bake in under 30 minutes, making them a favorite 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 degrees Fahrenheit (175 degrees Celsius) to ensure it reaches the correct temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing. Add the eggs and vanilla extract, then cream for an additional 1-2 minutes until combined.
- Add Dry Ingredients: Stir in the all-purpose flour, cream of tartar, baking soda, and salt just until the dough comes together. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar: In a small bowl, mix together the sugar and ground cinnamon to create the coating mixture.
- Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to make it easier to handle and to enhance the cookie’s texture.
- Shape and Coat Cookies: Roll the dough into small, round balls that are smooth. Drop each ball into the cinnamon-sugar mixture and coat thoroughly; then use a spoon to ensure a second coating completely covers each cookie ball. For flatter snickerdoodles, gently press down the center of each ball before baking to prevent puffing in the middle.
- Bake: Place the coated cookie balls on a parchment paper-lined baking sheet, spaced apart. Bake in the preheated oven for 9-11 minutes until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.
Notes
- For a less tangy flavor, use 1 teaspoon of cream of tartar instead of 1 1/2 teaspoons.
- Chilling the dough is optional but recommended for easier handling and better texture.
- Pressing the cookie balls before baking helps achieve a classic flat snickerdoodle shape.
- Store baked cookies in an airtight container at room temperature for up to one week.
- You can freeze unbaked dough balls coated in cinnamon sugar for up to 3 months; bake directly from frozen adding a couple extra minutes baking time.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 140mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.4g
- Protein: 1.2g
- Cholesterol: 20mg
