Description
Classic Snickerdoodle cookies featuring a soft, chewy texture with a delightful cinnamon-sugar coating. These easy-to-make cookies are perfect for any occasion and deliver a balanced sweetness with a subtle tang from the cream of tartar.
Ingredients
Scale
Cookie Dough
- 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
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the right temperature for even baking of the cookies.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender crumb in the cookies.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to ensure they are fully incorporated and the mixture is smooth.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt. Sifting helps remove lumps and evenly distributes the leavening agents.
- Mix Dry Ingredients into Wet: Gradually add the sifted dry ingredients to the butter mixture, mixing well until a uniform dough forms without overmixing to keep the cookies tender.
- Prepare Cinnamon Sugar: In a small bowl, combine 3 tablespoons of granulated sugar with 3 teaspoons of ground cinnamon to create the classic coating for the snickerdoodles.
- Shape and Coat Dough Balls: Shape the dough into 1-inch diameter balls. Roll each ball in the cinnamon sugar mixture to fully coat the surface, which will provide a flavorful crust after baking.
- Arrange on Baking Sheet: Place the coated dough balls 2 inches apart on ungreased cookie sheets to allow room for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are set but the centers are still soft to achieve the perfect chewy texture.
- Cool: Remove the cookies from the oven and allow them to cool on wire racks to prevent sogginess and help them firm up as they cool.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- Do not overbake; cookies should be soft when removed and will firm up on cooling.
- For a crispier cookie, bake a minute or two longer, watching carefully.
- The cream of tartar adds slight tanginess and helps prevent spreading.
- Store cookies in an airtight container at room temperature for up to one week.
- Can freeze shaped dough balls for up to 3 months; bake directly from frozen, adding a couple extra minutes to baking time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
