Description
This classic Snickerdoodle cookie recipe offers a perfect balance of crispy edges and soft, chewy centers coated in a delightful cinnamon-sugar mixture. With simple ingredients and straightforward steps, these cookies are easy to bake and perfect for any occasion.
Ingredients
Units
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 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
Cinnamon-Sugar Mixture
- 1/4 cup Sugar
- 1 1/2 Tablespoons Cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal temperature for baking Snickerdoodles evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and sugar for 4 to 5 minutes using a hand or stand mixer until the mixture is light and fluffy. Scrape down the bowl sides for even mixing.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed mixture and continue beating for 1 to 2 minutes until fully incorporated and creamy.
- Incorporate Dry Ingredients: Gradually stir in the flour, cream of tartar, baking soda, and salt. Mix just until combined to avoid overworking the dough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, combine the sugar and cinnamon thoroughly to create the coating mixture for the cookies.
- Chill Dough (Optional): For enhanced flavor and easier handling, wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes.
- Shape and Coat Cookies: Roll the chilled dough into small, round balls until smooth. Roll each ball in the cinnamon-sugar mixture to coat completely, using a spoon to apply a second coating for full coverage.
- Flatten for Texture: To achieve flatter cookies, gently press down in the center of each dough ball with your finger before baking, which prevents puffing.
- Bake: Place the coated balls on a parchment paper-lined baking sheet, spacing them evenly. Bake in the preheated oven for 9 to 11 minutes. Watch closely as baking times can vary based on cookie size and oven calibration.
- Cool: Remove the baking sheet from the oven and allow the cookies to cool on the sheet for several minutes before transferring them to a wire rack to cool completely.
Notes
- Freezing: Snickerdoodle cookies freeze well and can be stored in freezer-safe bags for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
- Storage for Softness: Store cookies covered at room temperature to keep them soft for up to 24-48 hours.
- Doneness: Baking time varies with cookie size and oven type. Start checking at 8-9 minutes; cookies may look slightly underdone but will set as they cool.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 11g
- Sodium: 130mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg
