Description
Delicious Snickerdoodle Recipe: Cinnamon-sugar coated cookies for that warm, cozy, and crowd-pleasing treat!
Ingredients
Scale
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar (essential for authentic tang)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (227g) unsalted butter, softened
- 1½ cups (300g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup (50g) granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
- Step 1: Prepare the Dry Ingredients In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until thoroughly combined. This ensures even distribution of the leavening agents, which is key for properly textured Snickerdoodles. Set this mixture aside while you prepare the wet ingredients.
- Step 2: Cream Butter and Sugar In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed for 2-3 minutes until the mixture becomes light and fluffy. Don’t rush this step – proper creaming incorporates air into the dough, creating lighter Snickerdoodles with the perfect texture.
- Step 3: Add Eggs and Vanilla Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Mix in the vanilla extract until combined. The mixture should look smooth and creamy at this point.
- Step 4: Combine Wet and Dry Ingredients Gradually add the flour mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, as this can develop gluten and result in tough cookies rather than tender Snickerdoodles. The dough will be soft but should not be sticky.
- Step 5: Chill the Dough Cover the dough and refrigerate for at least 30 minutes (or up to 3 days). This step is crucial for perfect Snickerdoodles as it prevents excessive spreading during baking and intensifies the flavors.
- Step 6: Prepare for Baking When ready to bake, preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Mix the cinnamon and sugar coating in a small bowl until well combined.
- Step 7: Form and Coat the Cookies Scoop the chilled dough using a 1½-tablespoon cookie scoop or measuring spoon. Roll the dough into balls between your palms, then roll each ball in the cinnamon-sugar mixture until completely coated. Place on the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake to Perfection Bake the Snickerdoodles for 10-11 minutes until the edges are set but the centers still look slightly soft. Don’t overbake! The cookies will continue to set as they cool, resulting in that perfect soft and chewy Snickerdoodle texture we’re aiming for.
- Step 9: Cool and Enjoy Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Your perfect Snickerdoodles are now ready to enjoy!
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg