Description
Classic snickerdoodle cookies with a soft, chewy texture and a delightful cinnamon-sugar coating. These cookies are easy to make with simple ingredients and feature a signature tang from cream of tartar. Perfect for sharing with family and friends 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 brown sugar, packed
- 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: Preheat your oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper or silicone mats.
- Make butter mixture: In a large bowl or stand mixer, beat 1 cup softened butter for a couple minutes until smooth, scraping the sides and bottom of the bowl occasionally.
- Add sugars: Add 1 and 1/3 cups granulated sugar and 1/3 cup packed brown sugar to the butter. Beat for 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
- Incorporate eggs and vanilla: Add 2 large eggs and 2 teaspoons vanilla extract to the mixture. Beat well until smooth and homogenous, scraping the bowl occasionally.
- Prepare dry ingredients: In a separate bowl, measure 3 and 1/4 cups all-purpose flour using the spoon and level method. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar using a small spoon.
- Combine dry and wet ingredients: Gently beat the dry flour mixture into the butter mixture, stopping before the flour is fully blended and some streaks remain. Scrape down the edges of the bowl, then beat a few more seconds just until the flour is fully incorporated. Avoid over mixing to prevent tough cookies.
- Shape dough balls: Use a large cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches in diameter.
- Roll in cinnamon sugar: In a small bowl, mix 1/3 cup granulated sugar with 1 and 1/2 tablespoons cinnamon. Roll the shaped dough balls in the cinnamon sugar to coat evenly.
- Place on baking sheet: Arrange the dough balls on prepared baking sheets with about 2 inches of space between each. Approximately 12 cookies fit on an 11×17 inch sheet.
- Bake: Bake at 350 degrees Fahrenheit for 11 minutes or until edges are just set and centers still look slightly shiny. Avoid overbaking for a soft, chewy texture.
- Shape cookies immediately: Right after removing from oven, use a spoon to gently push cookie edges toward the center within 30-60 seconds to create a round shape and thicker center.
- Cool: Let the cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool completely.
- Final cinnamon sugar coat: While cookies are warm but cool enough to handle, roll them again in the cinnamon-sugar mixture to coat both sides for an extra flavorful edge.
- Serve: Enjoy freshly baked snickerdoodles with a glass of milk or store for later.
- Freezing: Dough balls can be frozen rolled in cinnamon sugar in a ziplock for up to 3 months. Bake frozen dough adding a few extra minutes to baking time.
Notes
- If you prefer to avoid using the same cinnamon-sugar for the final coating, feel free to measure out a fresh batch of 1/3 cup sugar and 1 and 1/2 tablespoons cinnamon.
- Do not over mix the dough to keep cookies soft and tender.
- Shape the cookies immediately after baking to enhance their texture and appearance.
- Measure flour by spooning into the cup and leveling to avoid packing and ending up with dense cookies.
- Underbaking slightly is key for soft, chewy snickerdoodles; the centers should look slightly shiny when done.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 11 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
