Snickerdoodle Cookies
Deliciously soft and chewy snickerdoodle cookies with a warm cinnamon-sugar coating, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened Start with softened butter for the best texture.
- 1.5 cups granulated sugar 1.5 cups for the dough and 2 tablespoons for rolling.
- 2 large eggs Add one at a time into the mixture.
- 2.75 cups all-purpose flour Measure accurately for best results.
- 2 teaspoons cream of tartar Crucial for texture and flavor.
- 1 teaspoon baking soda Helps the cookies rise.
- 0.5 teaspoon salt Enhances flavor.
Cinnamon-Sugar Coating
- 2 tablespoons granulated sugar For rolling the dough.
- 2 teaspoons ground cinnamon For rolling the dough.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, cream together the softened butter and 1.5 cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add in the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- In a small bowl, stir together 2 tablespoons of granulated sugar and the ground cinnamon.
- Form dough balls using a cookie scoop or tablespoon and roll them in the cinnamon-sugar mixture.
- Place the dough balls on the baking sheets, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden but the center is still soft.
- Allow cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
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Notes
To ensure the best texture, refrigerate the dough for 30 minutes before baking. Store in an airtight container for up to a week.