Description
This classic Snickerdoodle cookie recipe yields soft, chewy cookies with a signature cinnamon-sugar coating. Perfectly balanced in sweetness and texture, these homemade cookies are simple to make and a timeless favorite for any occasion.
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
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Make the Cookie Dough: In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until the mixture is light and fluffy, approximately 2-3 minutes using an electric mixer.
- Add Eggs and Vanilla: Beat in the eggs one at a time to fully incorporate them into the butter-sugar mixture, then add the vanilla extract and mix until combined.
- Mix the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt thoroughly to ensure even distribution of leavening agents.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until combined to avoid overworking the dough, which can toughen the cookies.
- Make Cinnamon-Sugar Coating: In a small bowl, mix the 1/4 cup granulated sugar with 1 1/2 teaspoons ground cinnamon until evenly blended.
- Form the Cookies: Shape the dough into 1 1/2-inch balls using your hands. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 9-11 minutes. The edges should be set and lightly golden, while the centers remain soft for the perfect chewy texture.
- Cool the Cookies: Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Make sure the butter is properly softened to achieve the best creamed texture with the sugar.
- Do not overmix the dough once the dry ingredients are added to keep cookies tender.
- Rolling the dough balls well in the cinnamon-sugar coating ensures a flavorful crust.
- Cookies will continue to set as they cool on the baking sheet; avoid overbaking.
- Store cookies in an airtight container at room temperature for up to one week.
