Description
This classic snickerdoodle cookie recipe yields soft, chewy cookies with a delightful cinnamon-sugar coating. These cookies have a slightly tangy flavor from cream of tartar, balanced perfectly with vanilla and a buttery base. Perfect for any occasion, they are easy to make and bake quickly in the oven.
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 the Oven: Set your oven to 350°F (175°C) to warm while you prepare the dough, ensuring it reaches the proper baking temperature for even cooking.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together for 4-5 minutes until the mixture becomes light and fluffy. Scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Continue beating for another 1-2 minutes until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl or directly, stir together the flour, cream of tartar, baking soda, and salt. Gradually add these dry ingredients to the wet mixture and stir just until combined, being careful not to overmix to keep cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine sugar and ground cinnamon thoroughly to create the coating mixture.
- Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to firm up; this helps with shaping and prevents excess spreading during baking.
- Shape and Coat Cookies: Roll the dough into small, round balls with smooth surfaces. Drop each ball into the cinnamon-sugar mixture, ensuring full coverage. For a more thorough coating, use a spoon to coat the balls a second time.
- Flatten Dough Balls (Optional): To create flatter snickerdoodles, gently press down the center of each coated ball before placing on the baking sheet. This step prevents excessive puffing during baking.
- Arrange on Baking Sheet and Bake: Place the coated dough balls on a parchment-lined baking sheet, spaced to allow spreading. Bake in the preheated oven for 9-11 minutes, watching closely as baking times may vary.
- Cool Cookies: After removing from the oven, let cookies cool on the baking sheet for several minutes to set before transferring them to a wire rack or plate to cool completely.
Notes
- Can I freeze Snickerdoodle cookies? Absolutely! Snickerdoodle cookies freeze well and can stay in the freezer for up to 3 months if stored in freezer-safe bags. When ready to serve, remove from the freezer and let come to room temperature, which takes about 30 minutes.
- How should I store snickerdoodle cookies to keep them soft? These soft snickerdoodles will stay fresh for up to 24-48 hours if covered and stored at room temperature.
- When do I know snickerdoodles are done baking? Watch carefully! Baking time depends on cookie size, baking pan type, and oven accuracy. Start checking at 8-9 minutes. Cookies may look slightly underdone but will set up once removed from the oven.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
