Description
This classic Snickerdoodle cookie recipe delivers perfectly soft, chewy cookies with a slightly crisp edge. Rolled in a fragrant cinnamon-sugar mixture and baked to golden perfection, these delightful treats offer a nostalgic flavor with a tender crumb. Ideal for any occasion, these Snickerdoodles are easy to make and loved by all.
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 (175 degrees Celsius) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together using an electric mixer or by hand for 4-5 minutes until the mixture is light in color and fluffy. Scrape down the sides of the bowl to ensure even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Continue to beat for an additional 1-2 minutes until fully incorporated and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture just until combined, being careful not to overmix the dough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the sugar and ground cinnamon thoroughly to create the cinnamon-sugar coating.
- Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This step helps to firm up the dough, making it easier to handle and enhancing flavor.
- Form and Coat Dough Balls: Roll the dough into small, smooth balls. Roll each ball in the cinnamon-sugar mixture, then use a spoon to coat them a second time ensuring the cookies are fully covered with cinnamon sugar.
- Shape Cookies: For flatter snickerdoodles, gently press down in the center of each dough ball before placing them on the baking sheet.
- Bake Cookies: Place the coated dough balls on a parchment paper-lined baking sheet, spaced evenly. Bake in the preheated oven for 9-11 minutes. The cookies will appear slightly underdone when taken out but will set as they cool.
- Cool Cookies: Let the cookies cool on the baking sheet for several minutes before transferring to a wire rack or serving, allowing them to firm up completely.
Notes
- Snickerdoodle cookies freeze well for up to 3 months if stored in freezer-safe bags. Thaw at room temperature for about 30 minutes before serving.
- To keep snickerdoodles soft, store them covered at room temperature where they will stay fresh for 24-48 hours.
- Baking times can vary based on cookie size, pan type (light or dark), and oven accuracy. Start checking at 8-9 minutes to avoid overbaking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
