Description
These Snickerdoodle cookies are soft, chewy, and perfectly spiced with cinnamon. The combination of a slightly tangy cream of tartar with the sweetness of cinnamon-sugar creates a classic cookie that’s irresistibly delicious. Whether for a family gathering or a sweet treat, these cookies will never disappoint.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tablespoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 tablespoon baking soda
- 1 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 teaspoon ground cinnamon (for rolling)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone baking mats.
- Cream the Butter and Sugar: In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy (about 3-4 minutes using an electric mixer).
- Add the Eggs and Vanilla: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined.
- Mix Dry Ingredients into Wet: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Prepare the Cinnamon-Sugar Coating: In a small bowl, mix the 3 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon.
- Shape the Cookies: Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture until fully coated. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake: Bake for 8–10 minutes, or until the edges are lightly golden and the centers are set. Be careful not to overbake for soft, chewy cookies.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- If you prefer a thicker cookie, refrigerate the dough for 30 minutes before rolling and baking.
- These cookies are best enjoyed within 2-3 days of baking, but they also freeze well. To freeze, store in an airtight container with parchment paper between layers.
- For a slightly softer texture, you can reduce the baking time by a minute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes