Description
Classic Snickerdoodle Cookies are soft, chewy, and coated in a delightful cinnamon-sugar mixture. These easy-to-make cookies have a slightly tangy flavor from cream of tartar and a tender texture perfect for holiday baking or anytime treats.
Ingredients
Scale
Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 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 375°F (190°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to incorporate fully and add moisture to the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution of leavening agents.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, mixing until just combined to avoid overworking the dough and toughening the cookies.
- Prepare Cinnamon Sugar: In a small bowl, combine ¼ cup granulated sugar with 1 tablespoon ground cinnamon, which will coat the dough balls for the classic Snickerdoodle flavor.
- Shape and Roll: Scoop tablespoon-sized portions of dough, roll them into balls, then roll each dough ball in the cinnamon-sugar mixture to fully coat.
- Arrange on Baking Sheets: Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow room for spreading during baking.
- Bake Cookies: Bake the cookies for 9–11 minutes, watching for lightly golden edges while keeping the centers soft for the ideal texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely, which helps them set and retain texture.
Notes
- For chewier cookies, bake closer to 9 minutes.
- For crispier edges, extend baking time closer to 11 minutes.
- You can freeze the dough balls and bake them directly from frozen, just add 1–2 extra minutes to the baking time.
