Description
This Snickerdoodle Cookie recipe produces soft, chewy cookies coated with a delicious cinnamon-sugar mixture. With a slight tang from cream of tartar and a crisp edge from baking at a high temperature, these classic cookies are perfect for any occasion and easy to prepare, offering a sweet treat in under 30 minutes.
Ingredients
Dry Ingredients
- 2 ¾ cups (358g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- ¾ cup (168g) unsalted butter, room temperature
- 1 ½ cups (310g) sugar, divided (plus 3 tablespoons for rolling cookies)
- 2 large eggs
- 1 ½ teaspoons vanilla extract
For Rolling
- 1 tablespoon ground cinnamon
- 3 tablespoons sugar (from above)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (204°C). Line a cookie sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until fully combined; set aside.
- Cream Butter and Sugar: In a large mixing bowl, beat the room temperature butter and 1 ½ cups of sugar together using a mixer on medium speed until the mixture is light in color and fluffy, about 2 to 3 minutes.
- Add Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
- Add Vanilla Extract: Mix in the vanilla extract thoroughly until integrated.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients into the wet mixture, mixing until just combined and a soft dough forms.
- Prepare Cinnamon Sugar: In a small bowl, combine the remaining 3 tablespoons of sugar with 1 tablespoon ground cinnamon, mixing well.
- Form Dough Balls: Scoop cookie dough by tablespoonfuls and roll each portion into a ball.
- Coat in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon sugar mixture until coated.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 6 to 8 minutes until the edges are set and just starting to brown.
- Cool and Store: Remove the cookies from the oven, let them sit on the baking sheet for 2 to 3 minutes to firm up, then transfer to a wire rack to cool completely. Store in an airtight container for freshness.
Notes
- For softer cookies, bake closer to 6 minutes; for crisper edges, bake closer to 8 minutes.
- Use room temperature butter to ensure the dough creams properly for the best texture.
- Make sure to cool cookies before storing to prevent moisture buildup and sogginess.
- For a deeper cinnamon flavor, you can increase the cinnamon in the rolling mixture slightly.
- This recipe yields approximately 45 cookies, perfect for sharing or gifting.