Description
Delight in these classic Snickerdoodles made without cream of tartar, offering a soft, chewy texture with a sweet cinnamon sugar coating. Perfectly buttery and easy to bake, these cookies are a timeless treat that requires only common pantry ingredients and yields a generous batch to share.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon table salt
Wet Ingredients
- 1 cup salted butter (room temperature to soft)
- 1 1/2 cups granulated sugar
- 2 large eggs (room temperature)
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (205°C). Line two baking sheets with parchment paper and set them aside to prepare for baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until well combined, then set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened salted butter at high speed until pale and creamy, about one minute. Scrape down the sides and bottom of the bowl as needed. Add the granulated sugar and eggs, then mix at medium-high speed until fluffy, roughly one more minute.
- Combine Dough: Scrape the bowl again, add the flour mixture, and mix on low speed until the dough clears the bottom of the bowl, about 30 seconds. Scrape the sides and bottom to ensure even mixing.
- Portion Dough: Using a 2-tablespoon cookie scoop, portion the dough onto a sheet of parchment paper. Roll each portion between your hands to form smooth balls.
- Coat Dough Balls: In a shallow bowl, stir together the 2 tablespoons of granulated sugar and 2 teaspoons of ground cinnamon. Gently roll each dough ball in the cinnamon sugar mixture until thoroughly coated with no bare spots.
- Arrange and Bake: Place the coated dough balls on the prepared baking sheets, 12 per sheet, spaced about 2 inches apart. Bake for 8 to 10 minutes until lightly golden. Then transfer the baking sheets to a wire cooling rack.
- Cool Cookies: Let the cookies cool on the baking sheets for 10 minutes before transferring them directly to the wire racks to cool completely. Repeat the baking process with the remaining dough balls.
Notes
- Ensure butter and eggs are at room temperature for better mixing and texture.
- Do not overbake to maintain the soft, chewy texture typical of snickerdoodles.
- If you prefer crisper edges, bake closer to 10 minutes; for softer cookies, aim for 8 minutes.
- Coating each dough ball evenly with cinnamon sugar is essential for the classic snickerdoodle flavor and appearance.
