Description
Snickerdoodle Cookies are a classic cinnamon-sugar cookie known for their soft, chewy texture and slight tang from cream of tartar. This easy-to-follow recipe uses simple pantry ingredients to create warm, comforting cookies with a nostalgic flavor, perfect for sharing with family and friends.
Ingredients
Scale
Wet Ingredients
- 1 cup (227g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/2 cup (110g) brown sugar, packed
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 3/4 cups (345g) all-purpose flour (or gluten-free blend for gluten-free option)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon (for dough and coating)
Coating
- 1/4 cup (50g) granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare Your Ingredients: Gather all ingredients and bring butter and eggs to room temperature to ensure even mixing and ideal dough consistency.
- Cream Butter and Sugars: Using a mixer, beat the softened butter with granulated sugar and brown sugar until light and fluffy, trapping air for tender cookies.
- Add Eggs and Vanilla: Mix in eggs one at a time, then add vanilla extract, blending until smooth and uniform to bind the dough properly.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, cream of tartar, baking soda, salt, and cinnamon to distribute leavening agents and spices evenly.
- Mix Dry and Wet Ingredients: Slowly add the dry ingredient mixture to the wet ingredients, stirring gently without overmixing to keep the dough soft.
- Chill the Dough: Wrap the dough in plastic wrap and refrigerate for at least 30 minutes to firm up and enhance flavor development.
- Shape and Coat Cookies: Roll the chilled dough into small balls, then thoroughly coat each ball in the cinnamon-sugar mixture for the signature Snickerdoodle coating.
- Bake and Cool: Place coated dough balls on a parchment-lined baking sheet and bake in a preheated 350°F (175°C) oven for 10-12 minutes, until edges are set but centers remain soft. Allow cookies to cool on the sheet to finish baking and set.
Notes
- Use room temperature butter for smoother mixing and ideal dough texture.
- Do not overmix the dough to prevent tough cookies from gluten overdevelopment.
- Chilling the dough controls spreading and intensifies cinnamon flavor.
- Ensure cookies are well coated in cinnamon-sugar for authentic taste and texture.
- Remove from oven when edges are firm but centers look slightly soft to maintain chewiness.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Snickerdoodle, cookie, cinnamon sugar, soft cookies, chewy cookies, classic cookies, gluten-free cookies, easy baking