Description
Classic Snickerdoodle cookies with a soft, buttery texture and a cinnamon-sugar coating that offers a perfect balance of sweet and spicy flavors. These easy-to-make cookies are ideal for any occasion, delivering a nostalgic treat with every bite.
Ingredients
Scale
Dough Ingredients
- 1 cup salted butter (softened)
- 1 1/3 cups granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp cream of tartar
Coating Ingredients
- 1/3 cup granulated sugar (for coating)
- 1 1/2 tbsp ground cinnamon (for coating)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugars: In a mixing bowl, use a hand or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, typically about 3-4 minutes.
- Add Eggs and Vanilla: Add the eggs one at a time, beating well after each addition to incorporate fully, then mix in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cream of tartar to evenly distribute the leavening agents and spices.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough which can make cookies tough.
- Prepare Coating: In a small bowl, combine the granulated sugar and ground cinnamon, mixing thoroughly to create the signature snickerdoodle coating.
- Shape and Roll Dough: Shape the dough into evenly sized balls, about 1 to 1.5 inches in diameter, then roll each ball in the cinnamon-sugar mixture to coat completely.
- Arrange on Baking Sheet: Place coated dough balls on a baking sheet lined with parchment paper or a silicone mat, spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for approximately 9 minutes or until the edges turn golden brown while the centers remain soft.
- Cool: Allow the cookies to cool slightly on the baking sheet before transferring them to wire racks to cool completely, preventing sogginess on the bottom.
Notes
- For softer cookies, avoid overbaking and remove them when edges are set but centers look slightly underdone.
- Use room temperature butter and eggs for better mixing and texture.
- Make sure not to overmix the dough once the flour is added to keep cookies tender.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Optionally, add a teaspoon of ground nutmeg to the dry ingredients for a subtle warm spice note.
