Description
Snickerdoodle cookies are a nostalgic, soft, and chewy treat that blends the warm flavors of cinnamon and sugar. These classic cookies are perfect for any occasion and are sure to be a hit with friends and family. The light tang from cream of tartar and the crunchy cinnamon-sugar coating make them irresistible!
Ingredients
Scale
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- ¼ cup granulated sugar (for rolling)
- 2 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Make the dough: In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- Mix the dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Prepare cinnamon-sugar coating: In a small bowl, mix together ¼ cup of granulated sugar and the ground cinnamon.
- Form the cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Then, roll each dough ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are golden but the centers are still soft.
- Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Soft or crispy: If you prefer your snickerdoodles to be soft, take them out of the oven as soon as the edges turn golden. For crispier cookies, allow them to bake a little longer.
- Chill the dough: For slightly thicker cookies, you can refrigerate the dough for 30 minutes before baking.
- Storage: Store the cookies in an airtight container at room temperature for up to one week, or freeze them for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American