Description
Classic Snickerdoodle cookies with a soft, chewy center and a crisp cinnamon-sugar coating. These delightful treats are perfect for any occasion and easy to bake from scratch with simple pantry ingredients.
Ingredients
Scale
Cookie Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Cinnamon Sugar Coating
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a large bowl, cream together the softened butter and 1 ½ cups granulated sugar until the mixture is light and fluffy. This helps create a tender texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Then, mix in the vanilla extract until well combined.
- Prepare Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture into the butter mixture, stirring until just combined to avoid overmixing which can toughen the cookies.
- Make Cinnamon Sugar Coating: In a small bowl, combine the ¼ cup granulated sugar with the ground cinnamon. This mixture will give the classic Snickerdoodle flavor.
- Form Dough Balls: Shape the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers still appear soft. This results in a chewy interior texture.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- For softer cookies, do not overbake; remove them as soon as edges are set.
- You can chill the dough for 30 minutes before rolling to make handling easier.
- Store cookies in an airtight container at room temperature for up to one week.
- Make sure to use cream of tartar for the distinct tangy flavor and texture typical of Snickerdoodles.
- Use parchment paper or silicone mats to prevent sticking and aid with clean-up.
