Description
This classic Snickerdoodle cookie recipe delivers soft, chewy cookies coated in sweet cinnamon sugar. A time-honored family favorite for over 30 years, these cookies are easy to make and perfect for any occasion.
Ingredients
Scale
Dough
- 1 cup Unsalted Butter (softened)
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoon Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Coating
- 1/4 cup Sugar
- 1 1/2 Tablespoons Ground Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the right temperature while preparing the dough.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar together for 4-5 minutes until the mixture is light and fluffy. Scrape the sides of the bowl to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture. Continue to cream for an additional 1-2 minutes to combine fully and create a smooth batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt to ensure even distribution.
- Mix Dry into Wet: Gradually stir the dry ingredients into the wet mixture, mixing just until combined to avoid overworking the dough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together the sugar and cinnamon until well combined.
- Chill Dough (Optional): For best results, wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This step helps with shaping and prevents spreading.
- Form and Coat Cookies: Roll the dough into small, smooth balls. Drop each ball into the cinnamon-sugar mixture and coat well. Using a spoon, coat each ball a second time to ensure full coverage.
- Shape Cookies: To achieve flatter Snickerdoodles, gently press down in the center of each ball before placing them on a parchment-lined baking sheet. This prevents excessive puffing during baking.
- Bake: Place the coated cookie balls on the baking sheet about 2 inches apart. Bake in the preheated oven for 9-11 minutes until the edges are set but the centers remain soft.
- Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely. This helps them set properly without breaking.
Notes
- These Snickerdoodle cookies are soft and chewy, with a perfect balance of cinnamon-sugar sweetness.
- The recipe has been a beloved family tradition for over 30 years.
- Chilling the dough is optional but recommended for easier handling and improved texture.
- Pressing the center of the cookie dough balls before baking helps keep cookies flatter instead of puffing up.
Nutrition
- Serving Size: 1 cookie
- Calories: 181 kcal
- Sugar: 16 g
- Sodium: 128 mg
- Fat: 6 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.002 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 16 mg
