Snickerdoodle Cookies
Enjoy soft and chewy Snickerdoodle cookies with a delightful cinnamon sugar coating, perfect for creating family memories.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Measured correctly: spoon it into the measuring cup and level it off.
- 2 tsp cream of tartar Provides tangy flavor and aids in fluffiness.
- 1 tsp baking soda For leavening.
- 1/2 tsp salt Enhances flavors.
Wet Ingredients
- 3/4 cup unsalted butter, room temperature Using unsalted butter allows for better control of salt content.
- 1 1/2 cups granulated sugar Plus 3 tbsp for rolling.
- 2 large eggs Bring to room temperature for better mixing.
- 1 1/2 tsp vanilla extract Purity enhances flavor.
Cinnamon Sugar
- 1 tbsp ground cinnamon To coat the cookies.
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and prepare a cookie sheet, preferably darker for better browning.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
Mixing
- In a large mixing bowl, cream together room temperature butter and granulated sugar with an electric mixer for 2-3 minutes until fluffy.
- Add eggs one at a time, mixing well after each addition and scraping the bowl as needed.
- Mix in vanilla extract until just combined.
- Gradually add the dry ingredients into the wet mixture until just combined.
Baking
- Prepare cinnamon sugar by mixing remaining sugar with ground cinnamon in a small bowl.
- Shape dough into balls about one tablespoon each and roll in cinnamon-sugar mixture.
- Place on the prepared cookie sheet, spacing them about 2 inches apart, and bake for 6-8 minutes.
- Let cookies sit for 2-3 minutes on the baking sheet before transferring to a cooling rack.
Notes
Don’t overbake for a soft center; let the dough chill for deeper flavor. Store cookies in an airtight container at room temperature for up to a week.