Description
Delight in these classic Snickerdoodle Cookies, soft and chewy with a perfect cinnamon-sugar coating. These cookies feature a tender texture from cream of tartar and a balanced sweetness with both granulated and brown sugar, making them an irresistible treat for any occasion.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- 1 and 1/3 cups granulated sugar
- 1/3 cup brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour
- 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 cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prepare for baking.
- Cream Butter and Sugars: In a stand mixer or large bowl, beat the softened butter until smooth. Add granulated sugar and brown sugar, mixing until the mixture is light and fluffy.
- Add Eggs and Vanilla: Incorporate eggs one at a time along with vanilla extract, mixing well after each addition until fully combined.
- Combine Dry Ingredients: Gradually add the all-purpose flour, baking soda, kosher salt, and cream of tartar into the wet mixture. Stir until just combined, avoiding overmixing to keep the dough tender.
- Shape Dough Balls: Using a cookie scoop or spoon, form the dough into balls about 1.5 to 2 inches in diameter.
- Coat in Cinnamon Sugar: Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated for that signature Snickerdoodle flavor.
- Bake Cookies: Place the coated cookie balls on lined baking sheets, spacing them about two inches apart to allow room for spreading. Bake for 9 to 11 minutes, or until edges are set but the centers remain shiny and soft.
- Reshape if Needed: Immediately after removing from the oven, gently reshape the cookies with a spatula if they have spread unevenly.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened but not melted to achieve the best dough consistency.
- Do not overbake; the cookies will continue to firm up as they cool, giving a soft center with crisp edges.
- You can store the cookies in an airtight container for up to a week to keep them fresh.
- For a nuttier flavor, consider adding 1/2 cup chopped nuts to the dough.
