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Snickerdoodle Cookies Recipe

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★★★★★

4.5 from 108 reviews

Classic Snickerdoodle cookies with a soft, chewy texture and a delightful cinnamon-sugar coating, perfect for any occasion or holiday treat.

Ingredients

Scale

Dry Ingredients

  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, just softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • ⅓ cup sugar
  • 2 tablespoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Set this dry mixture aside for later use.
  3. Cream Butter and Sugar: Using a stand mixer, cream together the softened butter and 1½ cups sugar until the mixture is light and fluffy. This creates a smooth base for your cookie dough.
  4. Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract, mixing thoroughly to ensure an even consistency.
  5. Combine Wet and Dry Ingredients: Gradually add the dry flour mixture to the wet ingredients in the mixer bowl. Mix well until all ingredients are fully incorporated and a dough forms.
  6. Prepare Cinnamon Sugar Coating: In a small bowl, mix together ⅓ cup sugar and 2 tablespoons cinnamon. This will be used to coat the cookie dough balls.
  7. Shape and Coat Cookies: Use a small cookie scoop to portion out the dough, then roll each scoop into a ball. Roll each cookie ball in the cinnamon sugar mixture twice for a well-coated exterior.
  8. Arrange on Baking Sheet: Place the coated cookie balls on an ungreased cookie sheet, spacing them about 2 inches apart to allow room for spreading during baking.
  9. Bake: Bake the cookies in the preheated oven for 8 to 10 minutes, or until edges are lightly golden. The centers should remain soft.
  10. Cool: Allow the cookies to sit on the cookie sheet for a few minutes after removing from the oven, then transfer them to a wire rack to cool completely.

Notes

  • For best results, do not overbake; cookies should be soft in the center.
  • Make sure the butter is just softened and not melted for proper creaming.
  • You can store the cookies in an airtight container at room temperature for up to a week.
  • Rolling the dough balls twice in cinnamon sugar ensures a flavorful, crunchy coating.
  • If you prefer crispier cookies, bake for the full 10 minutes.

Keywords: Snickerdoodle, cinnamon sugar cookies, classic cookies, soft cookies, holiday cookies

Find it online: https://todayquickmeals.com/snickerdoodle-cookies-recipe/