Description
This BEST Snickerdoodle Cookies recipe delivers soft, chewy, and delightfully cinnamon-spiced cookies coated in a sweet cinnamon-sugar mixture. Easy to make, these classic cookies feature a tender texture thanks to the cream of tartar and a slight tang from the baking soda, baked to perfection for a crackled top and rich flavor.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to ensure even baking and easy cookie removal.
- Cream Butter and Sugar: Using a stand mixer with the paddle attachment, or a hand mixer in a large bowl, cream the softened butter and granulated sugar together until fluffy and well combined, about one minute.
- Add Wet Ingredients: Mix in the egg and vanilla extract until the mixture is smooth and fully combined, ensuring an even distribution of flavors.
- Add Dry Ingredients: Stir in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing just until a soft cookie dough forms and all ingredients are incorporated, being careful not to overmix.
- Make Cinnamon-Sugar Coating: In a small bowl, combine the additional ¼ cup granulated sugar with the 2 teaspoons ground cinnamon to create the coating mixture for the cookies.
- Shape and Coat Dough: Scoop 2-tablespoon portions of dough and roll each into smooth balls with your hands. Roll each dough ball thoroughly in the cinnamon-sugar mixture, then place them on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 10-13 minutes until the cookies crack on top and lose their glossy sheen. For best results, bake towards the lower end of the time range to achieve a soft, chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for a few minutes. Then transfer them to a wire rack to cool completely, which helps maintain their delicate texture.
- Storage: Store cooled snickerdoodle cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to one month, thawing before serving.
Notes
- Do not overbake the cookies to keep them soft and chewy; they should be slightly underbaked with cracked tops.
- Use room temperature softened butter for easier creaming and fluffier dough.
- For equally sized cookies, use a 2-tablespoon cookie scoop when portioning dough.
- Line baking sheets with parchment paper or silicone mats to prevent sticking and promote even baking.
- For a more intense cinnamon flavor, increase the cinnamon in the coating by ½ teaspoon.
- These cookies freeze well; thaw at room temperature before serving.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
