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Snickerdoodle Cookie Recipe

★★★★★

4.6 from 146 reviews
  • Author: Lana
  • Total Time: 23 minutes
  • Yield: 45 cookies 1x

Description

This classic Snickerdoodle cookie recipe delivers soft, chewy cookies rolled in a cinnamon-sugar coating with a slight tang from cream of tartar. Perfect for satisfying cookie cravings with a hint of warm cinnamon spice, these cookies bake quickly and make an abundant batch ideal for sharing.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups (358g) all-purpose flour (measured correctly)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
  • 2 large eggs
  • 1 1/2 tsp vanilla extract

Coating

  • 1 tbsp ground cinnamon

Instructions

  1. Preheat the oven: Preheat your oven to 400°F (204°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside for later.
  3. Cream butter and sugar: In a large mixing bowl, beat the room temperature unsalted butter with 1 1/2 cups of sugar until the mixture is light in color and has a fluffy texture, which should take about 2 to 3 minutes.
  4. Add eggs: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Add vanilla: Mix in the vanilla extract evenly into the wet ingredients.
  6. Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients and mix until just combined to form the cookie dough.
  7. Prepare cinnamon sugar coating: In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon to make the cinnamon-sugar mixture.
  8. Form dough balls: Scoop the cookie dough using about one tablespoon per cookie and shape each into a ball.
  9. Coat dough balls: Roll each dough ball thoroughly in the cinnamon-sugar mixture, ensuring an even coating.
  10. Arrange on baking sheet: Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  11. Bake: Bake the cookies in the preheated oven for 6 to 8 minutes, until the edges are set but the centers are still soft.
  12. Cool cookies: Remove the cookies from the oven and let them rest on the baking sheet for 2 to 3 minutes before transferring them to a wire rack to cool completely.
  13. Storage: Once cooled, store the Snickerdoodle cookies in an airtight container to maintain freshness.

Notes

  • For best texture, measure flour correctly by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
  • Using a darker cookie sheet helps achieve better browning on the cookies.
  • Do not overbake; Snickerdoodles should remain soft and chewy.
  • Room temperature butter helps in creaming properly resulting in lighter cookies.
  • Baking at a high temperature (400°F) creates a slightly crisp outer edge with a soft center.
  • Prep Time: 15 minutes
  • Cook Time: 8 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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Find it online: https://mealsbylana.com/snickerdoodle-cookie-recipe/