Description
Classic Snickerdoodle cookies with a soft and chewy texture, rolled in cinnamon sugar for a sweet, spicy finish. These cookies are easy to make and perfect for any occasion, delivering the nostalgic flavor of cream of tartar and cinnamon.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (2 sticks, softened)
- 1 and 1/3 cup granulated sugar
- 1/3 cup packed brown sugar
- 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
Cinnamon Sugar Coating
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and prepare baking sheets by lining them with parchment paper or silicone mats to prevent sticking.
- Make the Dough – Cream Butter: In a large bowl or stand mixer, beat 1 cup softened butter for a couple of minutes until smooth, scraping the bowl occasionally.
- Add Sugars: Beat in 1 and 1/3 cup granulated sugar and 1/3 cup packed brown sugar for about 2 minutes until the mixture is light, fluffy, and free of chunks.
- Add Eggs and Vanilla: Mix in 2 large eggs and 2 teaspoons vanilla extract until the mixture is smooth and consistent, scraping the bowl for even mixing.
- Prepare Dry Ingredients: In a separate step, combine 3 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar by stirring them together with a teaspoon.
- Mix Dry into Wet: Gradually add the flour mixture to the butter mixture. Beat gently just until flour streaks begin to disappear, then scrape down the bowl edges with a spatula and mix briefly more. Avoid over mixing to prevent tough cookies.
- Shape Dough Balls: Using a large cookie scoop or spoon, form dough balls approximately 1½ to 2 inches in diameter.
- Roll in Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon. Roll each dough ball generously in the cinnamon-sugar mixture to coat all sides.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheet spaced about 2 inches apart. Approximately 12 fit on an 11×17 inch sheet.
- Bake Cookies: Bake for 9-11 minutes at 350°F, until the edges are just set but the centers remain slightly shiny. This slight underbaking ensures a soft and chewy center.
- Shape Cookies: Immediately after removing from the oven, use a spoon to gently push the cookie edges inward toward the center to achieve a round shape and thicker middle. Do this within 30-60 seconds before cookies harden.
- Cool the Cookies: Let cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire rack to cool further for a few minutes but still warm enough to handle.
- Final Cinnamon Sugar Coating: While still warm but firm enough to handle, dip each cookie back into the cinnamon sugar bowl, coating both sides to create a crunchy cinnamon-sugar edge.
- Enjoy: Serve immediately with a glass of milk or store as desired.
- Freezing Instructions: Shape dough balls, roll in cinnamon sugar, and freeze in an airtight ziplock bag for up to 3 months. Bake from frozen adding a couple of minutes to bake time without thawing.
Notes
- Do not over mix the dough once flour is added to keep cookies tender.
- Underbaking slightly is key for soft, chewy snickerdoodles.
- Shaping the hot cookies right after baking keeps edges soft and centers thick.
- Freezing dough is convenient and baking from frozen works great.
- Use parchment paper or silicone mats on baking sheets to prevent sticking and ensure even baking.
