Description
Classic Snickerdoodles are soft, chewy cinnamon sugar cookies with a pleasantly tangy flavor from cream of tartar. These easy-to-make treats are perfect for holiday baking or any time you want a comforting, sweet cookie with a crisp cinnamon sugar coating.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar using an electric mixer or sturdy spoon until the mixture is light and fluffy. This step helps to incorporate air for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, followed by the vanilla extract. Mix until the ingredients are well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to ensure they are evenly distributed throughout the dough.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to maintain a tender texture.
- Prepare Cinnamon Sugar: In a small bowl, mix 1/4 cup granulated sugar with 1 tablespoon ground cinnamon to create the classic snickerdoodle coating.
- Shape and Coat: Scoop tablespoon-sized portions of dough and roll each into a ball. Then, roll the balls thoroughly in the cinnamon sugar mixture to coat them evenly.
- Arrange and Space: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8–10 minutes or until the edges are set and the centers remain slightly soft. This ensures a chewy texture.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely for the best texture.
Notes
- For extra chewy snickerdoodles, slightly underbake the cookies and let them finish setting on the baking sheet.
- Store cookies in an airtight container at room temperature for up to 1 week to maintain freshness.
- Make sure the butter is softened, not melted, for the best texture.
- Rolling dough balls thoroughly in cinnamon sugar gives the signature crackled cinnamon crust.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
