Snickerdoodle Cookies
These timeless snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar, making them a delightful treat for any occasion.
Ingredients
Main ingredients
- 1 cup unsalted butter, softened Make sure butter is at room temperature.
- 1.5 cups granulated sugar Used in dough and for rolling.
- 2 large eggs Incorporate one at a time for better texture.
- 2.75 cups all-purpose flour Essential for the cookie structure.
- 2 teaspoons cream of tartar Provides tang and chewiness.
- 1 teaspoon baking soda Helps cookies rise.
- 0.5 teaspoon salt Enhances flavor.
Cinnamon sugar coating
- 3 tablespoons granulated sugar For rolling dough balls.
- 1 tablespoon ground cinnamon For rolling dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
- In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mix, blending until everything is fully combined. Be careful not to overmix.
- In a small bowl, mix the remaining 3 tablespoons of granulated sugar with 1 tablespoon of ground cinnamon.
- Scoop about 1 inch of dough and roll it into a ball. Then roll the dough ball in the cinnamon sugar mixture to coat it evenly.
- Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are set and the tops are slightly cracked.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For chewier cookies, slightly reduce baking time and chill the dough before baking. Store in an airtight container after cooling.