Description
This classic Snickerdoodle cookie recipe delivers soft, chewy cookies with a delightful cinnamon-sugar coating. Perfectly balanced with a slight tang from cream of tartar and a buttery texture, these cookies are quick to make and sure to satisfy any sweet tooth.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prepare for baking the cookies.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until the mixture becomes light and fluffy, which should take about 2 to 3 minutes.
- Add Eggs and Vanilla: Beat in the eggs one at a time to the butter-sugar mixture, ensuring each egg is fully incorporated. Then stir in the vanilla extract to flavor the dough.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly combined.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup granulated sugar and 1 1/2 teaspoons ground cinnamon to create the classic coating.
- Form the Cookies: Roll the dough into 1 1/2-inch balls. Then roll each ball in the cinnamon-sugar mixture until well coated for that signature flavor.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes. The edges should be set and slightly golden while the centers remain soft.
- Cool the Cookies: Remove the baking sheet from the oven and let the cookies cool on it for 5 minutes. Then transfer the cookies to a wire rack to cool completely before serving.
Notes
- Ensure butter is softened but not melted for the best texture.
- Do not overmix the dough to keep cookies tender and chewy.
- The cookies may appear slightly underbaked in the center upon removal but will firm up while cooling.
- Store cookies in an airtight container at room temperature for up to one week.
- You can freeze dough balls before baking for up to 3 months; bake straight from frozen adding a couple of extra minutes to baking time.
