Description
Snickerdoodles are classic cinnamon-sugar coated cookies with a soft, tender center and slightly crisp edges. This recipe yields perfectly chewy cookies infused with vanilla and a touch of tartness from cream of tartar, making them a timeless favorite for any occasion.
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, beat the softened butter and 1 ½ cups of granulated sugar together until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract until everything is well combined.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Combine Wet and Dry: Gradually add the dry ingredients into the butter mixture, mixing gently until just combined to avoid overworking the dough.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar and 1 tablespoon ground cinnamon to create the classic snickerdoodle coating.
- Shape and Roll: Form the dough into 1-inch balls, then roll each ball thoroughly in the cinnamon sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 8-10 minutes, until the edges are set but the centers remain soft and chewy.
- Cool: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely for optimal texture.
Notes
- For softer cookies, bake closer to 8 minutes; for crispier edges, bake up to 10 minutes.
- Be sure not to overmix the dough once dry ingredients are added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to a week.
- Using cream of tartar is key for the traditional slightly tangy flavor unique to snickerdoodles.
