Snickerdoodle Cookies
These soft and chewy Snickerdoodle cookies are a beloved family classic, featuring a delightful balance of sweetness and cinnamon, perfect for any occasion.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened Room temperature for easier creaming
- 1.5 cups granulated sugar
- 2 large eggs Preferably at room temperature for better mixing
- 2.75 cups all-purpose flour Sifted for a lighter texture
- 2 teaspoons cream of tartar Essential for that classic Snickerdoodle taste
- 1 teaspoon baking soda
- 0.5 teaspoon salt
For rolling
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat the Oven: Set your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Cream the Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy—about 2-3 minutes.
- Incorporate Eggs: Add the eggs one at a time, mixing well after each addition until fully incorporated.
- Combine Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this dry mixture to your wet ingredients, mixing until everything is just combined.
- Make the Cinnamon Sugar: In a small bowl, combine the 3 tablespoons of granulated sugar and 1 tablespoon of cinnamon for rolling.
- Shape Cookies: Scoop tablespoon-sized portions of dough, roll them into a ball, and then roll in the cinnamon sugar mixture until well-coated.
- Arrange on Baking Sheet: Place the dough balls on the prepared baking sheet, spaced about 2 inches apart to allow for spreading.
Baking
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers remain soft.
- Cool: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
For best flavor, use high-quality unsalted butter. You can substitute cream of tartar with baking powder, though it alters the flavor slightly. Cookies can be stored in an airtight container at room temperature for up to a week or frozen for up to three months.