Description
Snickerdoodle Cookies are classic, soft, chewy cookies rolled in a sweet cinnamon-sugar coating. This recipe gives you perfect results every time, making it ideal for new bakers.
Ingredients
- 1 cup salted butter, softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
- For rolling: 1/3 cup granulated sugar
- For rolling: 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat the oven to 350°F. Prepare baking sheets with parchment paper or a silicone mat.
- Beat butter in a large bowl or stand mixer for a few minutes until smooth. Scrape sides and bottom often.
- Add granulated sugar and brown sugar. Beat for 2 minutes until the mixture looks light and fluffy.
- Beat in eggs and vanilla until the mixture is smooth.
- In a separate bowl, combine flour, baking soda, salt, and cream of tartar.
- Gradually add the flour mixture to the butter mixture. Beat lightly until just combined. Stop mixing immediately after combining.
- Shape the dough into balls about 1½ to 2 inches across.
- Mix the 1/3 cup granulated sugar and 1½ tablespoons cinnamon in a small bowl. Roll the dough balls in this mixture to coat them thoroughly. Keep extra cinnamon sugar reserved.
- Arrange dough balls on prepared baking sheets. Leave about 2 inches between each cookie.
- Bake for 9–11 minutes. The edges should be set, but the centers should look slightly shiny. Avoid overbaking for soft cookies.
- Immediately after removing from the oven, use a spoon to gently push the edges of each cookie toward the center. This creates a round shape and a thicker center.
- Let cookies cool on the pan for 3–5 minutes. Then, move them to a wire rack.
- When the cookies are warm but firm enough to hold, roll each one again in the reserved cinnamon sugar coating.
- Serve the cookies warm.
Notes
- To freeze, shape dough balls, roll in cinnamon sugar, and store in a ziplock bag for up to 3 months.
- Bake frozen dough directly, adding about 2 minutes to the total baking time.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American