Description
Classic Snickerdoodle cookies characterized by their soft, chewy texture and distinctive cinnamon-sugar coating. These cookies combine the richness of butter with the tang of cream of tartar to create a perfectly spiced treat that is simple to make and beloved by all ages.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
For Rolling
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the creamed mixture, ensuring each is fully incorporated before adding the next. Then add the vanilla extract and mix thoroughly for even flavor distribution.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt, combining them evenly to aid in proper leavening and flavor balance.
- Combine Wet and Dry: Gradually add the dry ingredients to the butter mixture, mixing just until combined to avoid overworking the dough and making the cookies tough.
- Prepare Cinnamon Sugar: In a small bowl, mix together the ¼ cup granulated sugar and 1 tablespoon ground cinnamon to create the coating for the cookie dough balls.
- Shape Dough Balls: Shape the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon-sugar mixture to ensure a sweet, flavorful crust.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them approximately 2 inches apart to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden while the centers remain soft, ensuring chewy texture.
- Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes after baking to firm up, then transfer to a wire rack to cool completely before serving.
Notes
- For crispier snickerdoodles, bake an additional 1-2 minutes, but watch carefully to prevent burning.
- Ensure butter is softened, not melted, for proper creaming and texture.
- Storage: Keep cookies in an airtight container at room temperature for up to one week.
- Optional: Add a pinch of nutmeg to the cinnamon-sugar mixture for a subtle warm spice variation.
- Use parchment paper or silicone baking mats to prevent sticking and promote even baking.
