Description
Classic Snickerdoodle Cookies with a soft, chewy texture and a delightful cinnamon-sugar coating. Perfectly balanced flavors of vanilla and cream of tartar create a nostalgic treat ideal for any occasion.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper or silicone mats.
- Make the Dough: In a large bowl or stand mixer, beat the softened butter for a couple minutes until smooth, scraping the sides and bottom occasionally.
- Add Sugars: Add granulated sugar and brown sugar to the butter. Beat for 2 minutes until the mixture is light, fluffy, and free of chunks, scraping the bowl as needed.
- Add Eggs and Vanilla: Mix in eggs and vanilla extract thoroughly, ensuring the batter is smooth and homogenous by scraping the bowl.
- Combine Dry Ingredients: In a separate small bowl, stir baking soda, kosher salt, and cream of tartar into the flour using a spoon.
- Incorporate Dry Ingredients: Gradually beat the flour mixture into the butter mixture until most of the flour is incorporated but some streaks remain. Scrape down the bowl and beat a few seconds more until no flour streaks remain. Avoid over mixing to prevent tough cookies.
- Shape Dough Balls: Use a large cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches across.
- Roll in Cinnamon Sugar: In a separate bowl, combine sugar and cinnamon. Roll each dough ball in this mixture to coat thoroughly.
- Arrange on Baking Sheet: Place the coated dough balls on prepared sheets with about 2 inches space between them, fitting approximately 12 per 11×17 inch sheet.
- Bake: Bake at 350 degrees for 11 minutes until edges are barely set and centers remain slightly shiny, but cookies are mostly matte. Do not over bake.
- Shape Cookies: Immediately after baking, gently push cookie edges towards the center using a spoon to create a round shape and thicker chewy center, working within 30-60 seconds before edges harden.
- Cool on Pan: Let cookies set on the baking sheet for 3-5 minutes before transferring to a wire rack to cool further.
- Final Cinnamon Sugar Coat: While the cookies are warm but cool enough to handle, dip each cookie back into the cinnamon sugar bowl, coating both sides for extra cinnamon-sugar edges.
- Serve and Store: Enjoy warm with milk or store cookies at room temperature. Dough can be frozen shaped and rolled for up to 3 months and baked directly from frozen, adding a couple minutes to bake time.
Notes
- If concerned about hygiene, prepare a fresh bowl of cinnamon sugar for the final cookie coating.
- Do not over bake cookies; slightly under baking yields the best soft and chewy texture.
- Use parchment paper or silicone mats for easy removal and clean-up.
- For consistent cookie size, use a cookie scoop about 1.5 to 2 inches in diameter.
- Cookies keep well in an airtight container for up to a week.
- Freezing dough pre-shaped and rolled in cinnamon sugar allows for convenient baking anytime.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 11 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
