Description
This classic Snickerdoodle cookie recipe yields soft, chewy cookies with a delightful cinnamon-sugar coating. Perfectly balanced with a hint of tang from cream of tartar and a buttery crumb, these cookies are easy to make and ideal for any occasion.
Ingredients
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 Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it's at the perfect temperature when you're ready to bake.
- Cream Butter and Sugar: In a large mixing bowl, beat 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 as needed to incorporate everything evenly.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract. Continue creaming the mixture for another 1-2 minutes until well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture just until combined, being careful not to overmix.
- Prepare Cinnamon Sugar: In a small bowl, combine 1/4 cup sugar with 1 1/2 tablespoons cinnamon and mix well.
- 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 enhance flavors.
- Form and Coat Cookies: Roll the dough into small, round balls. Drop each ball into the cinnamon sugar mixture and coat thoroughly. For even more coating, use a spoon to cover the cookie balls a second time, ensuring they are well coated.
- Shape Cookies: For classic flat snickerdoodles, gently press down the center of each coated dough ball before placing them on a parchment paper-lined baking sheet. This helps prevent puffing in the middle during baking.
- Bake: Bake the cookies in the preheated oven for 9-11 minutes, until the edges are set but the centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Refrigerating the dough is recommended for better handling and flavor but can be skipped if in a hurry.
- Pressing down the dough balls before baking yields flatter cookies; omit this step for puffier, thicker snickerdoodles.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
- For a richer flavor, substitute some of the butter with browned butter.
