Description
Classic Snickerdoodles are soft, chewy cookies coated in a sweet cinnamon-sugar mixture. With a perfect balance of buttery richness and tangy cream of tartar, these cookies are a timeless treat loved by all, perfect for any occasion or a simple homemade dessert.
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
Cinnamon Sugar Coating
- 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 of granulated sugar until the mixture is light and fluffy, which helps incorporate air into the dough for a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to ensure they are fully incorporated, then mix in the vanilla extract until the batter is uniform.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, cream of tartar, baking soda, and salt together to evenly distribute the leavening agents and flavoring.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet butter mixture, stirring carefully until just combined to avoid overmixing, which can toughen the cookies.
- Prepare Cinnamon Sugar: In a small bowl, mix the ¼ cup of granulated sugar with the ground cinnamon to create the coating mixture.
- Form Dough Balls: Shape the dough into 1-inch balls using your hands or a cookie scoop to ensure even sizing, then roll each ball thoroughly in the cinnamon-sugar mixture to coat.
- Arrange on Baking Sheets: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden but the centers remain soft for that perfect chewiness.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely to avoid sogginess.
Notes
- For crispier cookies, bake for an additional 1-2 minutes, but watch closely to prevent burning.
- Make sure the butter is softened to room temperature to ensure proper creaming.
- Store cookies in an airtight container at room temperature for up to one week.
- The cream of tartar is key for the classic tangy flavor and chewy texture unique to snickerdoodles.
- You can double the cinnamon sugar coating for a stronger cinnamon flavor if desired.
