Description
Classic Snickerdoodle cookies with a soft, chewy texture and a flavorful cinnamon-sugar coating. These cookies are easy to make and perfect for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper or silicone mats.
- Make Dough Base: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth, scraping the sides and bottom of the bowl as needed.
- Add Sugars: Add the granulated sugar and brown sugar to the butter and beat for 2 minutes until the mixture is light and fluffy, scraping the bowl as needed.
- Add Eggs and Vanilla: Add the eggs and vanilla extract, beating well until the mixture is smooth and homogeneous, scraping the bowl occasionally.
- Combine Dry Ingredients: In a separate small bowl, stir together the flour, baking soda, kosher salt, and cream of tartar.
- Mix Dough: Gently beat the flour mixture into the wet ingredients until just combined. Stop when flour streaks disappear to avoid over mixing and tough cookies.
- Shape Dough: Use a large cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches across.
- Prepare Cinnamon Sugar: In a small or medium bowl, stir together the sugar and cinnamon for rolling.
- Roll Dough Balls: Roll each dough ball carefully in the cinnamon-sugar mixture to coat thoroughly.
- Place on Baking Sheet: Arrange the coated dough balls on prepared baking sheets spaced about 2 inches apart.
- Bake Cookies: Bake at 350 degrees Fahrenheit for 11 minutes, or until the edges are barely set and the center is still slightly shiny. Do not overbake.
- Shape Cookies: Immediately after baking, use a spoon to gently push the edges of the cookies toward the center to create a round shape with a thicker chewy center. Do this within 30-60 seconds of removing from the oven.
- Cool Cookies: Let the cookies cool on the baking sheet for 3 to 5 minutes, then transfer to a wire rack to cool briefly.
- Final Coating: While still warm but cool enough to handle, roll each cookie again in the cinnamon-sugar mixture to coat both sides for an extra cinnamon-sugar edge.
- Enjoy: Serve cookies immediately with a glass of milk or store for later.
- Freezing Instructions: Dough can be shaped, rolled in cinnamon sugar, and frozen in ziplock bags for up to 3 months. Bake directly from frozen adding a couple extra minutes to bake time.
Notes
- If you prefer, use a fresh cinnamon-sugar mixture for the final coating to avoid contact with raw dough residues.
- Do not over mix the dough to maintain soft and chewy texture; over mixing results in tough cookies.
- Underbaking slightly is better than overbaking to keep cookies soft and chewy.
- Use a cookie scoop for even-sized cookies approximately 1 and 1/2 to 2 inches to ensure even baking.
- Use cream of tartar for the authentic tangy flavor characteristic of snickerdoodles.
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg
