Description
Classic Snickerdoodles are soft, chewy cinnamon-sugar coated cookies with a delightful tang from cream of tartar. These easy-to-make cookies are perfect for sharing at gatherings or enjoying with a glass of milk. The subtle cinnamon and vanilla flavors make them a timeless favorite in any cookie jar.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar (for dough)
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit. Prepare two large baking sheets by lining them with a Silpat baking mat or parchment paper to prevent sticking and ease cleanup.
- Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This ensures the leavening agents and salt are evenly distributed throughout the flour.
- Cream butter and sugar: In the bowl of a stand mixer, beat the unsalted butter and 1 1/2 cups granulated sugar together until the mixture becomes light and creamy, approximately 2 minutes. Use a spatula to scrape down the sides of the bowl if needed to fully incorporate all ingredients.
- Add eggs and vanilla: Add the two large eggs and 1 1/2 teaspoons vanilla extract to the butter and sugar mixture. Beat until the wet ingredients are fully combined.
- Combine wet and dry ingredients: Turn off the mixer and add all of the dry ingredients to the wet mixture. Mix on low speed just until the dough comes together. Take care to avoid overmixing to keep the cookies tender.
- Form dough balls: Using about 2 tablespoons of dough per cookie, roll the dough into balls evenly sized for consistent baking.
- Prepare cinnamon sugar coating: In a small bowl, blend 3 tablespoons of granulated sugar with 3 teaspoons of ground cinnamon. Roll each cookie dough ball generously in this cinnamon sugar mixture, ensuring an even coating.
- Arrange and bake: Place the coated cookie dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading. Bake in the preheated oven for 8 to 10 minutes or until the edges are set but the centers remain soft. Avoid overbaking to keep the cookies chewy.
- Cool the cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Then transfer the cookies to a wire rack to cool completely. Continue baking remaining dough in batches as needed.
Notes
- Make sure the butter is softened to room temperature for easier creaming and better texture.
- Do not overmix the dough once the flour is added to keep cookies tender and avoid toughness.
- Cookies will appear soft when removed from the oven but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to one week for best freshness.
- For extra flavor, you can add a pinch of ground nutmeg or substitute half the vanilla extract with almond extract.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American