Description
This classic Snickerdoodle recipe delivers soft, chewy cookies with a delightful cinnamon-sugar coating. Perfectly balanced with a slight tang from the cream of tartar, these 36 cookies are easy to make and bake in just under 30 minutes, making them an ideal treat for any occasion.
Ingredients
Scale
Dry Ingredients
- 2 1/2 cups All-purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- 1/4 teaspoon Salt
Wet Ingredients
- 1 cup Unsalted Butter, softened
- 2 Large Eggs
- 2 1/4 cups Granulated Sugar, divided
- 3 teaspoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit. Line two sheet pans with silicone liners or parchment paper to prevent sticking and aid in even baking.
- Mix Dry Ingredients: In a medium-sized bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Whisk or stir them well until evenly blended.
- Cream Butter and Sugar: Using a stand mixer or hand mixer, cream together 2 cups of granulated sugar and the softened unsalted butter until the mixture is light and fluffy. Then, add the eggs one at a time, beating until fully incorporated.
- Combine Dry and Wet: Gradually add the dry ingredient mixture to the wet ingredients. Mix until just combined to avoid overworking the dough, which can lead to tough cookies.
- Prepare Cinnamon Sugar: In a shallow bowl, mix the remaining 1/4 cup granulated sugar with 3 teaspoons of ground cinnamon to create the signature Snickerdoodle coating.
- Shape Dough: Roll the cookie dough into 1-inch diameter balls. Then, thoroughly roll each ball in the cinnamon sugar mixture to coat evenly for that classic flavor and texture.
- Arrange on Baking Sheets: Place the coated dough balls several inches apart on the prepared baking sheets to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 8 to 10 minutes, or until they have firmed up but remain soft in the center. Remove from oven and allow to cool on the baking sheet briefly before transferring to a wire rack.
Notes
- Using cream of tartar gives Snickerdoodles their distinctive tangy flavor and chewy texture.
- Do not overmix the dough when combining dry and wet ingredients to keep cookies tender.
- If you prefer a softer cinnamon coating, reduce the amount of cinnamon slightly.
- Cookies should be spaced generously on the baking sheet to avoid merging while baking.
- Store cookies in an airtight container to keep them fresh for up to 5 days.