Description
This classic Snickerdoodle cookie recipe delivers soft, chewy cookies coated in a mouthwatering cinnamon-sugar mixture. Perfectly balanced with a slight tang from cream of tartar, these cookies are easy to make and ideal for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Mixture
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar for 4-5 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients. Then add the eggs and vanilla extract and continue to cream for an additional 1-2 minutes.
- Add Dry Ingredients: Gradually stir in the flour, cream of tartar, baking soda, and salt, mixing just until combined to avoid overworking the dough which can make the cookies tough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the sugar and cinnamon thoroughly to create the rolling mixture for coating the dough balls.
- Chill Dough (Optional): For best results and easier handling, wrap the dough in plastic wrap and refrigerate for 20-30 minutes which helps the flavors meld and dough firm up.
- Shape and Coat Cookies: Roll the dough into small, smooth balls. Drop each ball into the cinnamon-sugar mixture, toss to coat, then use a spoon to ensure each ball is completely covered in the cinnamon-sugar.
- Shape Before Baking: For traditional flatter snickerdoodles, press gently in the center of each coated ball before placing them on a parchment paper-lined baking sheet. This helps prevent excessive puffing during baking.
- Bake: Place the baking sheet in the preheated oven and bake the cookies for 9-11 minutes. Keep an eye on them, as ovens vary; cookies should look slightly underdone in the center.
- Cool: Allow the cookies to cool on the baking sheet for several minutes. This resting period helps them set before transferring them to a wire rack or serving plate.
Notes
- Can I freeze Snickerdoodle cookies? Absolutely! These cookies freeze well for up to 3 months in freezer-safe bags. Thaw at room temperature for about 30 minutes before serving.
- How should I store snickerdoodle cookies to keep them soft? Store at room temperature in an airtight container. They stay fresh and soft for 24-48 hours.
- When do I know snickerdoodles are done baking? Baking times may vary based on cookie size, pan type, and oven accuracy. Start checking at 8-9 minutes; cookies should be just set and appear slightly underdone as they firm up upon cooling.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
