Description
This classic Snickerdoodle recipe yields soft, chewy cookies with a delightful cinnamon-sugar coating, perfect for any occasion. Featuring a tender texture from cream of tartar and a perfect balance of sweetness, these cookies are easy to make and loved by all ages.
Ingredients
Dry Ingredients
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, just softened
- 1½ cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- ⅓ cup sugar
- 2 tablespoons cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct baking temperature while preparing the dough.
- Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: Using a stand mixer, beat the unsalted butter (just softened) with 1½ cups sugar until the mixture becomes light and fluffy. This incorporates air for a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time into the creamed butter and sugar mixture, blending well after each addition. Then mix in the vanilla extract until fully incorporated.
- Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing until a smooth cookie dough forms, taking care not to overmix.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine ⅓ cup sugar with 2 tablespoons cinnamon. This mixture will be used to coat the dough balls.
- Form Dough Balls and Coat: Scoop the dough into tablespoon-sized balls and roll each generously in the cinnamon sugar mixture, ensuring an even coating.
- Bake Cookies: Place the coated dough balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are set and the cookies have a slight golden hue.
- Cool: Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Do not over-soften the butter; it should be just softened for best creaming results.
- For softer cookies, slightly underbake by removing them just before edges brown.
- Store cookies in an airtight container at room temperature for up to one week.
- To enhance flavor, chill dough for 30 minutes before rolling and baking.
- Make sure to space cookies evenly on the baking sheet to allow for spreading.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
