Description
These Soft and Chewy Snickerdoodle Cookies are perfect for an autumn treat, featuring a warm cinnamon flavor with a tender, chewy texture. Coated in cinnamon sugar and baked to perfection, they bring cozy comfort and sweetness to any occasion with 24 delicious servings.
Ingredients
Scale
Dry Ingredients
- 2 cups All Purpose Flour (Gluten-free flour can be used for a gluten-free version)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 2 teaspoons Cinnamon
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cup Butter (Must be cold and cubed)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
For Coating
- 0.5 cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Cookie Preparation: Gather all your ingredients and prepare your workspace for baking these delicious snickerdoodle cookies.
- Cream Butter and Sugars: In a large mixing bowl, cream together the cubed cold butter, granulated sugar, and brown sugar until smooth and fluffy. This should take about 3 to 5 minutes using a hand mixer or stand mixer set on medium speed.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, cinnamon, and salt to evenly distribute the leavening agents and spices.
- Add Wet Ingredients: Add eggs and vanilla extract to the creamed butter and sugars mixture. Beat until the mixture is creamy and well combined.
- Combine Mixtures: Gradually add the dry ingredients to the wet mixture, mixing just until incorporated. Avoid overmixing to maintain cookie tenderness.
- Form and Coat Dough Balls: Use a cookie scoop to form dough balls. Roll each ball in the prepared cinnamon sugar coating to create a flavorful outer layer.
- Chill Dough: Place the coated dough balls on a tray and refrigerate for 10 to 15 minutes to help them hold their shape during baking.
- Preheat Oven and Bake: Preheat your oven to 350°F (175°C). Arrange the dough balls on parchment-lined baking sheets spaced apart and bake for 15 to 18 minutes until the edges are set but the centers remain soft.
- Cool Cookies: Remove the cookies from the oven and allow them to cool on a wire rack for 5 to 10 minutes before serving.
Notes
- For a gluten-free version, substitute the all-purpose flour with a gluten-free blend.
- Ensure butter is cold and cubed to achieve the best texture.
- Do not overmix the dough once the dry ingredients are added to prevent tough cookies.
- Chilling the dough helps the cookies maintain their shape and enhances flavor.
- Store cookies in an airtight container to keep them soft and chewy.
