Description
This classic Snickerdoodle cookie recipe offers perfectly soft, cinnamon-sugar coated cookies with a subtle tang from cream of tartar. Easy to prepare and bake, these cookies are a timeless favorite enjoyed by all ages.
Ingredients
Units
Scale
Cookie Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Mixture
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together for 4-5 minutes until light and fluffy. Scrape down the sides of the bowl as needed. Add eggs and vanilla extract, then continue to cream for an additional 1-2 minutes until fully incorporated.
- Add Dry Ingredients: Gradually stir in the flour, cream of tartar, baking soda, and salt just until the dough comes together, being careful not to overmix.
- Prepare Cinnamon-Sugar Mixture: In a small bowl, combine the sugar and ground cinnamon thoroughly.
- Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes to make rolling easier and improve cookie texture.
- Shape and Coat Cookies: Roll the dough into small, round balls until smooth. Dip each ball into the cinnamon-sugar mixture, coating completely. For better coverage, coat a second time using a spoon to ensure an even layer. To create flatter cookies, gently press down the center of each ball before baking.
- Bake: Place the coated dough balls on a parchment paper-lined baking sheet with space between them. Bake in the preheated oven for 9-11 minutes. Keep an eye on them as oven performance varies; they should appear slightly underdone but will firm up as they cool.
- Cool: Remove the baking sheet from the oven and allow cookies to cool for several minutes before transferring them to a wire rack or serving plate.
Notes
- Can I freeze Snickerdoodle cookies? Absolutely! These cookies freeze well for up to 3 months in freezer-safe bags. To serve, thaw at room temperature for about 30 minutes.
- How should I store snickerdoodle cookies to keep them soft? Store at room temperature in a covered container to maintain softness for 24-48 hours.
- When do I know snickerdoodles are done baking? Baking time varies depending on cookie size, pan type, and oven accuracy. Start checking at 8-9 minutes; cookies look slightly underdone but will set as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
