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Snickerdoodle Cookies
Prep Time: 15 minutes
Cook Time: 10 minutes
Servings: 24 cookies
Equipment:
Mixing bowl
baking sheet
parchment paper
whisk
measuring cups
measuring spoons
Cuisine Type: American
Classic Snickerdoodle Cookies are a beloved treat that brings nostalgia to many. These soft and chewy cookies are rolled in a cinnamon-sugar mixture before baking, resulting in a delightful balance of sweetness and spice. The unique tang from the cream of tartar gives these cookies their signature flavor and texture, making them an irresistible dessert for any occasion.
Whether enjoyed with a glass of milk or as an after-dinner treat, Snickerdoodles are sure to please cookie lovers of all ages. The beauty of Snickerdoodle Cookies lies in their simplicity, yet the flavors are anything but ordinary. With just a handful of ingredients, you can whip up a batch of these cookies in no time.
They’re perfect for cookie exchanges, holiday gatherings, or simply as a sweet snack to enjoy at home. Once you try this recipe, you’ll want to keep it on hand for all your baking needs.
Ingredients:
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons granulated sugar (for coating)
- 2 teaspoons ground cinnamon (for coating)
Instructions:
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent the cookies from sticking. This will also make for easier cleanup once the cookies are baked.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes. Then, add in 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 until well combined. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.
- In a small bowl, combine the 2 tablespoons of granulated sugar and the 2 teaspoons of cinnamon. Use a cookie scoop or tablespoon to portion out the dough, rolling each portion into a ball before rolling it in the cinnamon-sugar mixture.
- Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart to allow for spreading. Use the bottom of a glass to gently flatten each cookie slightly before placing them in the oven.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Extra Tips:
For an extra touch of flavor, consider adding a teaspoon of vanilla extract to the butter and sugar mixture. Confirm your butter is softened to room temperature for ideal mixing, and if you’re looking for a bit of chewiness, slightly underbake the cookies. They’ll continue to firm up as they cool on the baking sheet.
Enjoy these delightful cookies fresh or stored in an airtight container for several days!