Description
These Soft, Puffy Snickerdoodles are classic cinnamon-sugar cookies with a delightfully chewy center and a slightly crisp exterior. Made with cream of tartar for their signature tang and perfectly coated in a cinnamon-sugar topping, these cookies stay soft for days and are perfect for celebrations or cozy afternoons.
Ingredients
Units
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For the Cookie:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the Topping:
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined. Set this mixture aside for later.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the unsalted butter and sugar together on medium speed for 2 to 3 minutes until the mixture is light and fluffy. Add the vanilla extract and mix until combined, scraping down the sides as needed.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition—about 30 seconds total. Scrape down the bowl thoroughly after each egg to ensure even mixing.
- Combine Flour Mixture: Add the dry flour mixture in two batches to the wet ingredients, mixing just until blended each time. Be careful not to overmix to keep the cookies tender.
- Chill the Dough: Refrigerate the dough for at least 15 minutes, or up to 3 days if you want to prepare in advance, to make it easier to handle and to enhance the flavor.
- Prep for Baking: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. In a small shallow bowl, mix together the sugar and cinnamon for the topping.
- Shape and Coat: Using about a tablespoon of dough per cookie, roll it into a ball and then roll it thoroughly in the cinnamon-sugar topping to coat the surface. Place the coated dough balls on the prepared baking sheets spaced about two inches apart.
- Bake: Bake the cookies for 8 to 11 minutes or until they are lightly colored and just firm to the touch. Avoid overbaking to keep them soft.
- Cool: Let the cookies cool on the baking sheet for one minute before transferring them to a wire rack to cool completely.
- Store: Once cooled, store the cookies in a tightly sealed container to keep them soft for several days.
Notes
- For extra softness, avoid overbaking the cookies; remove them when they are just set and lightly golden.
- Refrigerating the dough for longer enhances the flavor and makes rolling easier.
- Use parchment paper to prevent sticking and help with even baking.
- You can adjust cinnamon in the topping according to your taste preference.
- Store cookies at room temperature in an airtight container for up to 4 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
