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Snickerdoodle Cookies

Snickerdoodle Cookies
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Classic Snickerdoodle Cookies featuring a perfect balance of soft and chewy texture with a signature cinnamon-sugar coating and a subtle tang from cream of tartar. Simple pantry staples yield bakery-quality cookies that are quick to make and customizable for various dietary needs.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar (divided)
  • 2 large eggs
  • 1 teaspoon pure vanilla extract (optional)

Cinnamon Sugar Coating

  • 2 tablespoons granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Prepare the Cinnamon Sugar Coating: Mix ground cinnamon and granulated sugar in a small bowl; this mixture will coat the cookie dough balls, creating that iconic sweet-spicy crust.
  2. Cream the Butter and Sugar: Using a hand or stand mixer, beat softened unsalted butter with granulated sugar until pale and fluffy—this stage adds air and contributes to cookie softness.
  3. Add Eggs and Vanilla: Beat in eggs one at a time, along with pure vanilla extract (optional), ensuring the mixture is smooth and well combined for even texture.
  4. Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, cream of tartar, baking soda, and salt to ensure the leavening agents are evenly distributed.
  5. Mix Dry Ingredients Into Wet: Gradually add the dry ingredient mixture into the butter mixture, mixing on low speed until just combined to maintain a tender cookie crumb.
  6. Scoop and Roll the Dough: Use a cookie scoop or spoon to portion dough into small balls, then roll each ball thoroughly in the cinnamon sugar coating for that signature flavor and texture.
  7. Bake the Cookies: Place the coated dough balls on a baking sheet lined with parchment paper, spaced apart, and bake in a preheated oven at 375°F (190°C) for 8-10 minutes, until edges are set but centers remain soft.
  8. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack so they finish setting without losing their chewy softness.

Notes

  • Use room temperature butter to ensure proper creaming for a lighter, airier dough.
  • Do not overmix after adding flour to prevent tough cookies; mix until just combined.
  • Chill dough briefly for 15-30 minutes to control spreading and enhance flavor.
  • Watch baking time carefully; remove cookies when edges are firm but centers still appear soft to retain chewiness.
  • Use fresh cream of tartar as old cream of tartar can negatively affect texture and flavor.

Nutrition

Keywords: snickerdoodle, cookie, cinnamon sugar, chewy cookies, classic cookies, soft cookies, homemade cookies

Find it online: https://marybaking.com/snickerdoodle-cookies/