Description
This classic Snickerdoodle Cookie recipe delivers soft, chewy cookies coated in a cinnamon-sugar mixture. Perfectly balanced with cream of tartar and baking soda, these cookies are a family favorite that have been enjoyed for over 30 years. Easy to make and ideal for sharing, they bake quickly to a golden finish with a delightful cinnamon aroma.
Ingredients
Scale
Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the snickerdoodle cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups sugar for 4-5 minutes until the mixture is light and fluffy. Be sure to scrape down the sides of the bowl as needed. Add eggs and vanilla extract, then cream for an additional 1-2 minutes until fully incorporated.
- Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture just until combined. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar Mix: In a small bowl, mix together 1/4 cup sugar and 1 1/2 tablespoons ground cinnamon for the cookie coating.
- Chill Dough (Optional): If possible, wrap the dough and refrigerate for 20-30 minutes. This helps the dough firm up, making it easier to handle and improving texture when baked.
- Form and Coat Dough Balls: Roll the dough into small, smooth balls. Drop each ball into the cinnamon-sugar mixture and coat thoroughly. For extra cinnamon-sugar coverage, use a spoon to coat the balls a second time to ensure they are completely covered.
- Flatten Cookies (Optional): For flatter snickerdoodles, gently press down the center of each ball before placing them on the baking sheet. This prevents the cookies from puffing too much in the middle during baking.
- Bake Cookies: Place the coated dough balls on a parchment paper-lined baking sheet, spacing them adequately. Bake in the preheated oven for 9-11 minutes until the edges are set but centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack or serving plate. This helps them set properly and prevents breakage.
Notes
- These Snickerdoodle Cookies are soft and chewy with a perfect cinnamon-sugar coating.
- The cream of tartar gives these cookies their characteristic tang and texture. For a milder flavor, reduce to 1 teaspoon.
- Refrigerating the dough helps with the rolling process and improves the final cookie texture but is optional.
- Pressing the cookie dough balls before baking creates a flatter cookie with less puffiness in the center.
- This recipe yields approximately 24 cookies depending on the size of the dough balls.
Nutrition
- Serving Size: 1 cookie
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 16 mg
