Description
Snickerdoodle Cookies are soft, chewy cookies coated in a classic cinnamon-sugar mix. This recipe delivers perfect results for new bakers.
Ingredients
- 1 cup salted butter (2 sticks), 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 your oven to 350°F. Prepare baking sheets with parchment paper or silicone mats.
- Beat the butter in a large bowl until smooth. Scrape the sides often.
- Add the white sugar and brown sugar. Beat for 2 minutes until light and fluffy.
- Add the eggs and vanilla extract. Beat well until smooth. Scrape the sides.
- Add the flour, baking soda, salt, and cream of tartar. Gently combine until no dry streaks show. Do not overmix.
- Shape the dough into balls, about 1½ to 2 inches wide.
- Combine the rolling sugar and cinnamon in a small bowl. Coat each dough ball completely in the mixture.
- Place the balls 2 inches apart on the baking sheet.
- Bake for 9-11 minutes. The edges should be set, and the centers just shiny. Avoid overbaking.
- Immediately after baking, use a spoon to gently push the edges inward to round the cookies.
- Let the cookies set on the pan for 3-5 minutes. Move them to a wire rack to cool a bit.
- While warm, coat both sides again in the remaining cinnamon sugar for extra flavor. Serve them fresh.
Notes
- Shape the dough balls, roll them in cinnamon sugar, and freeze them for up to 3 months.
- Bake directly from frozen. Add a few extra minutes to the baking time when baking frozen dough.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American