Description
Classic Snickerdoodle Cookies featuring a soft, buttery texture rolled in a sweet cinnamon-sugar coating. These cookies are easy to make with simple pantry ingredients and perfect for any occasion, offering a delightful balance of cinnamon spice and sugary sweetness.
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 ensure it’s at the perfect temperature for baking the cookies evenly.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, which incorporates air for a tender cookie.
- Add Eggs: Beat in the eggs one at a time, mixing well after each addition to achieve a smooth, well-blended dough.
- Mix Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt to combine and aerate the dry ingredients.
- Combine Mixtures: Gradually add the dry ingredient mixture to the butter and egg mixture, mixing well until a consistent dough forms.
- Prepare Cinnamon Sugar: In a small bowl, combine 3 tablespoons of granulated sugar with 3 teaspoons of ground cinnamon to create the signature coating.
- Shape and Coat Dough: Shape the dough into 1-inch balls and thoroughly roll each ball in the cinnamon-sugar mixture, covering evenly.
- Arrange on Baking Sheet: Place the coated dough balls 2 inches apart on ungreased cookie sheets to allow for spreading during baking.
- Bake Cookies: Bake in the preheated oven for 8-10 minutes until the cookies are set but still soft, avoiding overbaking for a tender texture.
- Cool: Remove cookies from the oven and transfer them to wire racks to cool completely, which helps preserve their shape and texture.
Notes
- Do not grease the cookie sheets to maintain the authentic crispy bottom texture.
- For softer cookies, slightly underbake and allow them to finish setting on the cookie sheet after removal.
- Store cookies in an airtight container at room temperature for up to one week.
- Using cream of tartar is essential for the traditional tangy flavor and texture of Snickerdoodles.
