Description
A classic recipe for soft and chewy Snickerdoodle cookies featuring a delightful cinnamon-sugar coating. These cookies have a perfect balance of buttery richness and a hint of tang from cream of tartar, making them a family favorite for over 30 years.
Ingredients
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cups 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 Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it is at the perfect temperature for baking your cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, use a mixer to cream the softened butter with 1 1/2 cups sugar for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, then continue to cream the mixture for an additional 1-2 minutes to combine thoroughly.
- Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine Wet and Dry Ingredients: Gradually stir the dry ingredients into the creamed mixture just until everything is combined to form the cookie dough. Avoid overmixing to keep cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix 1/4 cup sugar with 1 1/2 tablespoons cinnamon until well combined.
- Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to help cookies hold their shape during baking and intensify flavor.
- Shape Cookies: Roll the dough into small, round balls that are smooth on all sides.
- Coat Cookies: Roll each ball in the cinnamon-sugar mixture, then use a spoon to coat each ball a second time to ensure an even and thorough coating.
- Flatten Cookies (Optional): For flatter snickerdoodles, gently press down in the center of each ball before placing on the baking sheet; this helps prevent puffing in the center.
- Bake Cookies: Place the coated dough balls onto a baking sheet lined with parchment paper and bake in the preheated oven for 9-11 minutes until edges are set but centers are still soft.
- Cool: Allow the cookies to cool on the baking sheet for several minutes to firm up before transferring to a wire rack to cool completely.
Notes
- These snickerdoodles are soft and chewy, making them a perfect classic treat for any occasion.
- The use of cream of tartar lends a traditional slight tang, but it can be adjusted to 1 teaspoon for a milder flavor.
- Chilling the dough is optional but recommended for improved texture and easier handling.
- Pressing down the dough balls before baking prevents the cookies from puffing up too much and creates a more traditional shape.
- This recipe yields approximately 24 cookies, perfect for sharing or storing for later enjoyment.
Nutrition
- Serving Size: 1 cookie
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 16 mg
