Description
Classic Snickerdoodle cookies with a soft, chewy texture and a delightful cinnamon-sugar coating. This easy-to-follow recipe yields buttery cookies that are perfect for any occasion, featuring a traditional combination of cream of tartar and baking soda for the signature tangy flavor.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy, about one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined.
- Add Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing until a soft cookie dough forms and all ingredients are just incorporated.
- Make Cinnamon-Sugar Coating: In a small bowl, stir together the additional granulated sugar and ground cinnamon to make the coating for the cookies.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough, roll each ball between the palms of your hands to form a smooth ball, then roll in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 10-13 minutes, or until they are cracked on top and just lose their glossy sheen. For best results, slightly underbake for a soft, chewy texture. Remove from the oven and let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Storage: Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.
Notes
- Underbaking slightly will yield softer, chewier cookies.
- Make sure butter is softened, not melted, for proper creaming.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- If freezing, thaw cookies at room temperature before serving.
- Space dough balls at least 2 inches apart to allow for spreading during baking.
