These classic Snickerdoodle Cookies are soft, chewy, and coated with a delicious cinnamon-sugar mixture. Perfectly buttery with a slight tang from cream of tartar, they make an irresistible treat for any occasion.
Total Time:25 minutes
Yield:24 servings
Ingredients
Cookie Dough
1 cup unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups all-purpose flour
1 tsp cream of tartar
1/2 tsp baking soda
1/4 tsp salt
Rolling Mixture
2 tbsp granulated sugar
1 tbsp ground cinnamon
Instructions
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Cream Butter and Sugar: In a large bowl, beat together the softened unsalted butter and 1 1/2 cups granulated sugar until the mixture is light, fluffy, and pale in color, which helps create a tender texture.
Add Eggs: Beat in the eggs one at a time, making sure each egg is fully incorporated before adding the next, ensuring an even dough consistency.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt to evenly distribute the leavening agents and salt.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the butter mixture, mixing until just combined to avoid overworking the dough, which keeps the cookies soft.
Prepare Cinnamon-Sugar Mix: In a small bowl, combine 2 tablespoons granulated sugar with 1 tablespoon ground cinnamon to create the signature rolling coating for the cookies.
Shape and Roll Dough: Roll the dough into balls, about 1 to 1.5 inches in diameter, then roll each ball thoroughly in the cinnamon-sugar mixture to coat evenly.
Arrange and Flatten: Place the coated dough balls on the prepared baking sheets spaced apart to allow for spreading. Slightly flatten each ball using the bottom of a glass to encourage even baking and the classic snickerdoodle shape.
Bake Cookies: Bake the cookies for 10 minutes or until the edges are set and lightly golden but the centers remain soft, then remove from the oven.
Cool: Allow the cookies to cool on the baking sheets for a few minutes to set, then transfer them to wire racks to cool completely before serving to maintain their chewy texture.
Notes
Use room temperature butter to ensure proper creaming and a tender cookie texture.
For chewier cookies, avoid overbaking; remove them from the oven as soon as edges are set.
You can substitute half of the all-purpose flour with whole wheat flour for a nuttier flavor, though texture may be slightly denser.
Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
If desired, chill the dough for 30 minutes before rolling to make handling easier and to prevent excessive spreading.
