Description
Classic Snickerdoodle cookies with a soft and chewy texture, rolled in a cinnamon-sugar mixture for a sweet, spicy crust. Perfectly balanced with cream of tartar for that signature tang and a tender bite. These cookies are easy to make and ideal for sharing or enjoying with a glass of milk.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter (2 sticks), softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to prevent sticking and ensure even baking.
- Make the Dough: In a large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth, scraping the sides and bottom occasionally. Add 1 and 1/3 cups granulated sugar and 1/3 cup packed brown sugar. Beat for 2 minutes until light and fluffy, scraping the bowl as needed. Add 2 eggs and 2 teaspoons vanilla extract, beating well until the mixture is smooth and homogeneous.
- Add Dry Ingredients: In a separate bowl, stir together 3 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar with a small spoon. Gradually add this dry mixture to the wet ingredients, mixing gently. Stop mixing when most flour streaks disappear but before overmixing to preserve cookie tenderness.
- Shape the Cookies: Using a large cookie scoop or spoon, portion dough into balls about 1.5 to 2 inches in diameter. This ensures even-sized cookies for uniform baking.
- Prepare Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball in the cinnamon sugar to coat fully. Reserve any remaining cinnamon sugar for later.
- Place and Bake: Arrange the coated dough balls on the prepared baking sheets, leaving about 2 inches of space between each. Bake at 350°F for 9-11 minutes, watching for edges to set while centers remain slightly shiny to achieve a soft, chewy texture. Avoid overbaking.
- Shape Immediately After Baking: Once removed from the oven, quickly (within 30-60 seconds) use a spoon to gently push the cookie edges inward toward the center. This thickens the center and enhances chewiness while rounding the cookie shape.
- Cool the Cookies: Allow cookies to sit on the baking sheet for 3-5 minutes to set, then transfer to a wire rack to cool slightly.
- Final Cinnamon Sugar Coating: When cookies are still warm but cool enough to handle, dip each cookie back into the reserved cinnamon sugar, coating both sides for an extra sweet, crunchy edge.
- Enjoy and Store: Serve immediately with milk or store cookies in an airtight container. For freezing, shape dough into balls, roll in cinnamon sugar, freeze in a ziplock bag up to 3 months. Bake directly from frozen, adding a couple minutes to bake time.
Notes
- If concerned about reusing cinnamon sugar for coating warm cookies, prepare a fresh batch of 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon for final coating to ensure hygiene and freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 147 kcal
- Sugar: 12 g
- Sodium: 140 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 1 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 26 mg
