Description
Classic Snickerdoodle Cookies with a delightful cinnamon-sugar coating. These soft and chewy cookies are simple to make, featuring a tender texture from the cream of tartar and a sweet cinnamon crunch on the outside. Perfect for any occasion, they bake quickly and deliver that nostalgic homemade cookie flavor.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon-Sugar Coating
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, beat together the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, which helps to incorporate air for a tender cookie.
- Add Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next for a smooth batter.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredient mixture to the butter and egg mixture, mixing well to form a soft dough without overmixing, which can make the cookies tough.
- Prepare Cinnamon-Sugar: In a small bowl, combine the 3 tablespoons granulated sugar with 3 teaspoons ground cinnamon for the signature Snickerdoodle coating.
- Shape and Coat Dough: Roll the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat thoroughly.
- Arrange on Baking Sheets: Place the coated dough balls 2 inches apart on ungreased cookie sheets to allow room for spreading during baking.
- Bake: Bake in the preheated oven for 8-10 minutes, or until the cookies are set but retain a soft texture and are not overly browned.
- Cool: Remove the cookies from the oven and transfer them to wire racks to cool completely, allowing them to firm up slightly without losing their softness.
Notes
- Do not grease the baking sheets; ungreased pans help cookies spread properly and develop the right texture.
- For chewier cookies, slightly underbake by removing them at 8 minutes; for crispier edges, bake closer to 10 minutes.
- Cream of tartar gives Snickerdoodles their characteristic tang and chewy texture—do not substitute or omit.
- Store cookies in an airtight container at room temperature for up to one week for freshness.
