Description
This BEST Snickerdoodle Cookies Recipe delivers soft, chewy, and perfectly spiced cookies with a cinnamon-sugar coating. Classic American treats, these cookies are quick to prepare and bake, making them an ideal dessert or snack for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside to combine evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy, about 2–3 minutes using a hand or stand mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract for flavor.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon for rolling the dough balls.
- Shape and Coat Dough: Scoop tablespoon-sized portions of dough and roll into balls. Coat each dough ball thoroughly in the cinnamon-sugar mixture.
- Arrange for Baking: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake for 9–11 minutes, or until the edges are set and the centers appear slightly underbaked for a soft texture.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, slightly underbake and let them finish setting on the baking sheet.
- Store baked cookies in an airtight container for up to 5 days to maintain freshness.
- You can freeze the dough balls before baking for easy future cookies; simply add an extra minute or two to the baking time when ready.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
