Description
These soft and chewy Snickerdoodle cookies are a beloved American classic, perfect for holidays or any cozy occasion. Featuring a cinnamon-sugar coating and a tender crumb, this easy recipe yields a delightful batch of 36 cookies with simple pantry ingredients and straightforward steps.
Ingredients
For the Snickerdoodles:
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
Cinnamon Sugar Topping:
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Baking Sheets: Preheat the oven to 350 degrees F. Line 2 large baking sheets with a Silpat baking mat or parchment paper and set aside to ensure non-stick baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside to combine all leavening agents evenly.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the unsalted butter and granulated sugar together until the mixture is light and creamy, about 2 minutes. Scrape down the sides if needed to incorporate all ingredients thoroughly.
- Add Eggs and Vanilla: Beat in the eggs one at a time along with the vanilla extract until fully combined and smooth.
- Incorporate Dry Ingredients: Turn off the mixer and add all of the dry ingredients to the wet mixture. Mix on low speed until just combined, avoiding over mixing to ensure tender cookies.
- Form Cookie Dough Balls: Roll the cookie dough into balls roughly 2 tablespoons in size each, preparing them for the cinnamon sugar coating.
- Prepare Cinnamon Sugar Coating: In a small bowl, combine the granulated sugar and ground cinnamon. Roll each cookie dough ball generously in this cinnamon sugar mixture until fully coated.
- Arrange on Baking Sheets: Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets to give them room to spread while baking.
- Bake the Cookies: Bake the cookies for 8 to 10 minutes, or until the edges are set but the centers remain soft. Be careful not to over bake as the cookies will firm up as they cool.
- Cool the Cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheets for 3 to 4 minutes before transferring them to wire racks to cool completely. Continue baking the remaining dough in batches.
Notes
- Do not over mix the dough to maintain a tender texture in the cookies.
- Rolling cookie dough balls in cinnamon sugar while slightly warm helps the coating stick better.
- Cookies appear soft immediately after baking but will firm up as they cool; avoid overbaking.
- Store cooled cookies in an airtight container at room temperature for up to one week.
- The cream of tartar is key to the signature tangy flavor and chewy texture of snickerdoodles; do not omit.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
