Description
These easy Snickerdoodle Cookies are soft, chewy, and coated with a classic cinnamon sugar mixture. Perfect for cookie lovers, this recipe yields 40 delightful cookies with a buttery, slightly tangy flavor from cream of tartar and a subtle cinnamon kick. Simple to prepare, these cookies bake quickly and remain soft with a crunchy cinnamon sugar exterior.
Ingredients
Scale
Dry Ingredients
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
Wet Ingredients
- 1 cup butter (softened)
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 3-6 tablespoons sugar
- 1-2 tablespoons ground cinnamon
Instructions
- Prep: Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone mats to prevent sticking. Gather and measure all ingredients to have them ready.
- Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, cinnamon, and salt until well blended. Set aside.
- Cream butter and sugars: In a large mixing bowl, use an electric mixer to beat the softened butter, granulated sugar, and light brown sugar until the mixture is fluffy and light in color, about 2-3 minutes.
- Add eggs: Add the eggs one at a time along with the vanilla extract. Mix just until combined, about 10-15 seconds, to avoid overbeating which can cause the cookies to become too puffy and develop an eggy flavor.
- Make cookie dough: Gradually add the dry ingredients to the wet mixture. Stir gently until a sticky cookie dough forms with no large streaks of flour remaining.
- Shape cookies: Roll the dough into 1-inch balls (approximately 1 heaping teaspoon of dough per cookie). In a small bowl, combine the sugar and ground cinnamon for coating. Thoroughly roll each dough ball in the cinnamon sugar mixture to coat.
- Bake: Space the coated dough balls 2 inches apart on the prepared baking sheets. Bake one sheet at a time in the preheated oven for 8-10 minutes. Bake until the edges are just lightly browned and the centers remain soft. Avoid overbaking to maintain a tender interior.
- Second dip: Remove the cookies from the oven and let them cool on the baking sheet for 2 minutes. Then, dip each cookie again in the cinnamon sugar mixture for an extra flavorful coating.
- Cool: Transfer the cookies carefully onto a wire cooling rack to cool completely. Once cooled, store in an airtight container or cookie tin at room temperature. For best freshness and texture, consume within 5-7 days.
Notes
- Do not overmix the eggs to prevent a dense or eggy cookie texture.
- Bake cookies one tray at a time for even cooking.
- Use softened but not melted butter for the best creamy dough texture.
- The second cinnamon sugar dip after baking enhances flavor and texture.
- Cookies store well at room temperature; avoid refrigeration which can dry them out.
- Adjust cinnamon sugar coating amounts to taste preference for sweetness and spice.
