Snickerdoodle Cookies
These soft, pillowy Snickerdoodle cookies are delightfully coated in cinnamon-sugar, offering a perfect balance of sweetness and spice that is nostalgic and comforting.
Ingredients
Cookie Ingredients
- 2 3/4 cups 2 3/4 cups all-purpose flour Measure correctly for the perfect texture. Tip: Use a kitchen scale.
- 2 tsp 2 tsp cream of tartar Essential for that unique tang and soft chewiness.
- 1 tsp 1 tsp baking soda Helps the cookies rise beautifully.
- 1/2 tsp 1/2 tsp salt Balances the sweetness.
- 3/4 cup 3/4 cup unsalted butter, room temperature Use high-quality butter for better flavor.
- 1 1/2 cups 1 1/2 cups sugar, plus 3 tbsp for rolling Extra sugar for coating.
- 2 large 2 large eggs Room temperature helps everything mix smoothly.
- 1 1/2 tsp 1 1/2 tsp vanilla extract Opt for pure vanilla extract for better flavor.
- 1 tbsp 1 tbsp ground cinnamon A warm spice that makes these cookies memorable.
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Prepare a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, mix together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy (about 2-3 minutes).
- Add eggs one at a time, mixing well after each addition until smooth.
- Mix in vanilla extract until well incorporated.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
Baking
- In a small bowl, combine the remaining 3 tablespoons of sugar and ground cinnamon.
- Use a tablespoon to scoop cookie dough and roll each ball in the cinnamon-sugar mixture. Space them about 2 inches apart on the prepared cookie sheet.
- Bake in the preheated oven for 6-8 minutes until edges are golden and the centers are soft.
- Allow cookies to cool on the cookie sheet for 2-3 minutes before transferring them to a cooling rack.
Notes
For extra fluffy cookies, chill the dough for about 30 minutes before baking. Store in an airtight container to maintain freshness.