Description
This classic snickerdoodle cookie recipe is beloved for its soft, chewy texture and distinctive cinnamon-sugar coating. Perfectly balanced with a hint of vanilla and a slight tang from cream of tartar, these cookies deliver a warm, nostalgic flavor that’s ideal for any occasion.
Ingredients
Scale
Cookie Dough Ingredients
- 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 prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes. This helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them, then stir in the vanilla extract to add a rich aroma and depth of flavor.
- 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 into the wet ingredients, mixing gently until just combined. Be careful not to overmix to maintain a tender cookie texture.
- Make the Cinnamon-Sugar Coating: In a small bowl, mix the 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon until well combined for that classic snickerdoodle coating.
- Form the Cookies: Roll the cookie dough into 1 1/2-inch balls to ensure even sizing. Then, roll each dough ball in the cinnamon-sugar mixture until thoroughly coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 9 to 11 minutes, until the edges are set and have turned slightly golden, but the centers remain soft for that perfect chewy texture.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Do not overmix the dough to keep the cookies soft and tender.
- For softer cookies, slightly underbake by a minute or two.
- You can store baked cookies in an airtight container at room temperature for up to 5 days.
- Freezing cookie dough balls before baking helps maintain their shape and can be baked directly from frozen with a slight increase in baking time.
- Using cream of tartar is essential to achieve the classic tangy flavor and chewy texture unique to snickerdoodles.
