Description
Classic snickerdoodle cookies with a soft, chewy center and a cinnamon-sugar crust. These cookies are made by mixing a buttery dough with cream of tartar and baking soda for that signature tang, then rolled in cinnamon sugar and baked to perfection. Perfect with a glass of milk, these cookies are easy to make and can be frozen for future baking.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (2 sticks, softened)
- 1 and 1/3 cups 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 ground cinnamon
Instructions
- Preheat 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.
- Beat Butter: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth and creamy, scraping down the sides and bottom of the bowl occasionally.
- Add Sugars: Add the 1 and 1/3 cup granulated sugar and the 1/3 cup packed brown sugar to the butter. Beat for 2 minutes until the mixture becomes light and fluffy, scraping the bowl as needed.
- Incorporate Eggs and Vanilla: Add the 2 eggs and 2 teaspoons vanilla extract; beat well until the mixture is smooth and homogeneous.
- Prepare Dry Ingredients: In a separate bowl, spoon and level 3 and 1/4 cups all-purpose flour. Stir in 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar thoroughly to ensure even distribution.
- Combine Dry and Wet Mixtures: Gently beat the flour mixture into the butter mixture without overmixing. Stop when flour streaks remain and scrape down the bowl edges. Beat a few more seconds until fully combined but avoid overbeating to prevent tough cookies.
- Shape Dough Balls: Using a large cookie scoop or spoon, portion the dough into balls approximately 1.5 to 2 inches wide.
- Roll in Cinnamon Sugar: In a small bowl, combine 1/3 cup granulated sugar and 1 and 1/2 tablespoons ground cinnamon. Roll each dough ball in this mixture to fully coat, reserving some cinnamon sugar for later use.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets with around 2 inches of space between each for spreading. Approximately 12 cookies fit on an 11×17 inch sheet.
- Bake Cookies: Bake in the preheated oven for 9-11 minutes until the edges are just set and the centers remain slightly shiny but matte overall. Avoid overbaking to keep them soft and chewy.
- Shape Immediately: Just after removing from the oven, within 30-60 seconds, use a spoon to gently push the edges of each cookie toward the center to create a rounded shape with a thicker center, enhancing chewiness.
- Cool on Pan and Rack: Let the cookies rest on the baking sheet for 3-5 minutes, then transfer to a wire cooling rack to cool further for a few minutes.
- Final Cinnamon Sugar Coating: While cookies are warm but cool enough to handle, dip each cookie back into the reserved cinnamon sugar, coating one side and then the other to add a flavorful crunchy edge.
- Enjoy: Serve immediately with a glass of milk or store as desired.
- Freezing Instructions: To freeze, shape dough into balls, roll in cinnamon sugar, and store in a ziplock bag for up to 3 months. Bake straight from frozen, adding 2 minutes to bake time without thawing.
Notes
- Use spooned and leveled flour to avoid dense cookies from packing flour.
- Do not overmix the dough once flour is added; overmixing produces tough cookies.
- Underbake slightly for a soft and chewy texture; overbaked snickerdoodles become dry and chalky.
- Use the spoon shaping and edge-pushing technique immediately after baking to get perfect soft centers and round shapes.
- Freezing cookie dough only requires adding extra bake time—no thawing needed.
