Description
Learn how to make incredibly chewy snickerdoodle cookies, a classic American dessert perfect for beginners. These soft, pillowy cookies have a delightful cinnamon-sugar coating and a hint of vanilla.
Ingredients
- 2 3/4 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp cream of tartar
- 2 tsp ground cinnamon, plus extra for rolling
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp pure vanilla extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together flour, baking soda, cream of tartar, and ground cinnamon until well combined.
- In a separate bowl, beat softened butter with granulated sugar and brown sugar until fluffy.
- Add eggs one at a time and mix in vanilla extract until fully incorporated.
- Gradually combine wet and dry mixtures while stirring gently until just mixed.
- Scoop dough balls (about 1-2 inches wide), roll in cinnamon-sugar mixture, and place on a parchment-lined baking sheet.
- Bake for 8-10 minutes until edges are golden but centers are slightly underbaked. Cool before transferring to wire racks.
Notes
- For variations, consider adding chocolate chips or nuts for extra texture.
- Chill the dough for about 30 minutes before baking to enhance flavor and reduce spreading.
- Store cookies in an airtight container at room temperature for up to one week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American