Description
Classic Snickerdoodles are soft, chewy cinnamon-sugar cookies with a slightly tangy flavor from cream of tartar and a perfect cinnamon coating. These homemade treats are easy to make and ideal for sharing with family and friends, delivering that nostalgic, comforting flavor everyone loves.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream butter and sugar: In a large bowl, beat the softened butter and 1 ½ cups granulated sugar together until the mixture becomes light and fluffy, which helps create a tender texture.
- Add eggs and vanilla: Beat the eggs into the butter mixture one at a time for even incorporation, then stir in the vanilla extract until fully combined.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt to evenly distribute all the leavening agents and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Prepare cinnamon sugar: In a small bowl, combine the ¼ cup granulated sugar and 1 tablespoon ground cinnamon for rolling the cookie dough.
- Shape dough balls: Roll the cookie dough into 1-inch balls, then coat each ball thoroughly in the cinnamon-sugar mixture to give the signature Snickerdoodle flavor.
- Arrange on baking sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set and just beginning to brown while the centers remain soft.
- Cool cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Ensure butter is softened, not melted, for proper texture.
- Do not overmix dough after adding flour to keep cookies tender.
- If you prefer crisper cookies, bake an extra 1-2 minutes but watch carefully to avoid burning.
- Store baked cookies in an airtight container at room temperature for up to one week.
- For a dairy-free version, substitute butter with vegan butter and ensure sugar is bone-char free.
