Snickerdoodle Cookies
Delightfully chewy and soft cookies coated in a cinnamon-sugar mixture, evoking childhood baking memories.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better texture.
- 1.5 cups granulated sugar Divided into two parts.
- 2 large eggs Use room temperature eggs.
- 2.75 cups all-purpose flour Accurately measure to avoid dry cookies.
- 2 teaspoons cream of tartar Essential for texture.
- 1 teaspoon baking soda Helps cookies rise.
- 0.5 teaspoon salt
- 2 tablespoons cinnamon For the cookie coating.
- 0.5 cup granulated sugar (for coating) Mix with cinnamon for coating.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until smooth and creamy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the butter and sugar blend, mixing thoroughly but do not overmix.
- In a small bowl, mix together ½ cup of sugar and 2 tablespoons of cinnamon for the coating.
Baking
- Shape your cookie dough into small balls, about 1 to 1.5 inches in diameter.
- Roll each dough ball in the cinnamon-sugar mixture to coat well.
- Place the dough balls onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes or until the edges are lightly golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
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Notes
Enjoy warm, paired with milk or ice cream. Alter the cinnamon for a stronger flavor, and consider adding chocolate chips or nuts for variation.