Description
This BEST Snickerdoodle Cookies Recipe delivers soft, chewy, and perfectly spiced cookies with a classic cinnamon-sugar coating. With simple ingredients and straightforward steps, these delightful treats are sure to become a favorite for cookie lovers craving a comforting homemade snack.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy and light in color, approximately one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed butter and sugar mixture. Mix until smooth and fully incorporated.
- Add Dry Ingredients: Add the baking soda, cream of tartar, and salt. Gradually mix in the all-purpose flour until a soft cookie dough forms and all ingredients are just combined, being careful not to overmix.
- Make Cinnamon-Sugar Coating: In a small bowl, combine the additional granulated sugar and ground cinnamon, stirring well to create the coating for the cookies.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough and roll each into a smooth ball between the palms of your hands. Roll each ball in the cinnamon-sugar mixture until fully coated. Place the dough balls on the prepared baking sheets about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10-13 minutes or until they are cracked on top and slightly lose their glossy sheen. For a soft and chewy texture, aim to slightly underbake them. Once done, remove the pans from the oven and let the cookies cool on the sheets for a few minutes before transferring them to a wire rack to cool completely.
- Storage: Store the snickerdoodle cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies for up to one month and thaw before serving.
Notes
- For best texture, do not overbake; cookies should be just set and slightly underdone in the center for chewiness.
- Make sure the butter is softened to room temperature to help cream it well with sugar.
- You can use parchment paper or silicone baking mats to prevent sticking and ensure easy cleanup.
- These cookies freeze well; separate layers with parchment paper in the container to avoid sticking.
- Adjust cinnamon quantity in the coating to your taste preference for more or less spice.
