Description
Delight in these classic Snickerdoodle Cookies, featuring a soft and chewy texture with a signature cinnamon-sugar coating. Perfectly balanced with cream of tartar and cinnamon in the dough, these cookies offer a nostalgic treat that’s simple to prepare and bake to golden perfection.
Ingredients
Scale
Dry Ingredients
- 3 cups (375g) all-purpose flour (spooned & leveled)
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1½ teaspoons ground cinnamon
- ½ teaspoon salt
Wet Ingredients
- 1 cup (226g) unsalted butter, softened
- 1â…“ cups (267g) granulated sugar
- 1 large egg + 1 egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
Topping
- â…“ cup (70g) granulated sugar
- 1 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats to prepare for baking.
- Prepare Topping: In a small bowl, combine â…“ cup sugar and 1 teaspoon cinnamon. Set this mixture aside to coat the cookie dough balls later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, ground cinnamon, and salt to ensure they are well combined.
- Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar on high speed using a mixer until the mixture becomes creamy and fluffy, approximately 2 minutes.
- Add Eggs and Vanilla: Incorporate the large egg, egg yolk, and pure vanilla extract into the butter-sugar mixture. Beat until the ingredients are smooth and well combined.
- Combine Wet and Dry: Gradually add the dry flour mixture to the wet ingredients in three parts. Mix on low speed until a thick cookie dough forms.
- Form Dough Balls: Using a tablespoon or cookie scoop, portion the dough into 1.5 tablespoon-sized balls. Roll each ball thoroughly in the prepared cinnamon-sugar topping to coat.
- Arrange on Sheets: Place the coated dough balls onto the lined baking sheets, spacing them about 3 inches apart to allow room for spreading.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. The centers may appear slightly underbaked, which is desired for their soft texture.
- Optional Flattening and Cooling: If you prefer flatter cookies, gently press the tops with a spoon immediately after baking. Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Using cream of tartar is essential in Snickerdoodles for their distinctive tang and chewy texture.
- Ensure butter is softened but not melted for the best creaming results.
- Rolling dough balls generously in cinnamon sugar creates the classic Snickerdoodle finish.
- Cookies may seem underbaked when removed; they firm up as they cool.
- Store cookies in an airtight container at room temperature for up to one week.
- For crispier cookies, bake 1-2 minutes longer but watch closely to avoid burning.
