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Classic Snickerdoodle Cookies Recipe

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★★★★★

5 from 78 reviews

Classic Snickerdoodle cookies with a crisp cinnamon-sugar coating and a soft, chewy center. These traditional cookies are flavored with cream of tartar and a hint of vanilla, delivering a delightful balance of sweetness and spice perfect for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 3/4 cups All-Purpose Flour
  • 1 1/2 teaspoons Cream of Tartar (use 1 teaspoon for less tang)
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt

Cinnamon Sugar Coating

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Ground Cinnamon

Instructions

  1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the proper baking temperature by the time your dough is ready.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar together for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl as needed. Add eggs and vanilla extract, then continue to beat for another 1-2 minutes until well combined.
  3. Mix Dry Ingredients: In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Gradually stir these dry ingredients into the wet mixture until just incorporated to avoid overmixing.
  4. Prepare Cinnamon Sugar: In a small bowl, mix together 1/4 cup sugar and 1 1/2 tablespoons ground cinnamon, ensuring it is evenly combined for coating the cookies.
  5. Chill Dough and Shape: If possible, wrap your cookie dough and refrigerate it for 20-30 minutes to firm up, which helps with shaping. Roll the dough into small, round balls that are smooth. Roll each ball in the cinnamon sugar mixture once, then coat again using a spoon to ensure full coverage. For flatter cookies, gently press down on the center of each dough ball before baking.
  6. Bake the Cookies: Place the coated cookie balls onto a parchment paper-lined baking sheet, spacing them adequately to allow spreading. Bake in the preheated oven for 9-11 minutes until the edges are set and slightly golden but the centers remain soft.
  7. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack or plate to cool completely.

Notes

  • Using cream of tartar is essential for the classic tangy flavor and chewy texture of snickerdoodles.
  • Refrigerating the dough before baking helps prevent excessive spreading and makes shaping easier.
  • Pressing the cookie balls before baking results in a flatter cookie if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.

Keywords: Snickerdoodle, cinnamon sugar cookies, classic cookies, chewy cookies, easy cookie recipe, homemade cookies

Find it online: https://trendytasterecipes.com/classic-snickerdoodle-cookies-recipe/