Description
This classic Snickerdoodle Cookie recipe features soft, chewy cookies rolled in a cinnamon-sugar coating that offers a perfect balance of sweetness and spice. Easy to make with simple pantry ingredients, these cookies bake golden around the edges with a slight crispness outside and a tender interior, ideal for any cookie lover.
Ingredients
Scale
Cookie Dough
- 1 cup butter - softened
- 1½ cups granulated sugar
- 2 large eggs - brought to room temperature
- 1½ teaspoon vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoon cream of tartar
- ½ teaspoon baking soda
- 1 teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F. Line two large cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large stand mixer bowl, cream the softened butter and granulated sugar together on medium speed for 4-5 minutes until the mixture is light and fluffy. This is essential for perfect texture.
- Add Eggs and Vanilla: Add eggs one at a time, mixing approximately 1 minute after each addition. Scrape down the sides of the bowl as needed. With the mixer on, add vanilla extract and mix for an additional minute until well combined.
- Mix Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute all leavening agents and salt.
- Combine Wet and Dry Ingredients: Set mixer to low speed and gradually add the dry ingredients to the wet ingredients. Mix just until combined to avoid overworking the dough.
- Chill the Dough: Cover the mixing bowl with plastic wrap and refrigerate the dough for 30 minutes. This step makes the dough easier to handle and helps the cookies retain their shape.
- Prepare Cinnamon Sugar Coating: In a small bowl, thoroughly mix granulated sugar and ground cinnamon. For a stronger cinnamon flavor, you can double the cinnamon to 2 tablespoons.
- Form and Coat Dough Balls: Using a cookie scoop, portion out approximately 1 tablespoon of dough. Roll each portion between your palms into smooth balls. Roll each ball carefully in the cinnamon-sugar mixture until fully coated, then place on the prepared baking sheet.
- Optional Flattening: For slightly flatter cookies, gently press down the center of each dough ball with the bottom of a clean glass cup before baking.
- Bake the Cookies: Place the baking sheets in the preheated oven and bake for 9 minutes or until the edges turn golden brown, keeping the centers soft.
- Cool the Cookies: Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly.
Notes
- Using salted butter is fine; if you use salted butter, reduce added salt to ½ teaspoon to balance saltiness.
- To achieve thicker cookies, avoid flattening the dough balls before baking.
- If you prefer flatter snickerdoodles, gently press each dough ball with a glass after coating with cinnamon sugar.
- Store leftover cookies in an airtight container at room temperature for up to 3-4 days to maintain freshness.
- Try variations like Pumpkin Snickerdoodle Cookies for seasonal flavor.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 9 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 20 mg
