Description
Classic snickerdoodle cookies with a crisp cinnamon-sugar coating and soft, chewy centers. These cookies feature a perfect balance of buttery dough and tangy cream of tartar, rolled in cinnamon sugar for a sweet and spicy finish. Ideal for any occasion, they bake quickly and freeze well for later enjoyment.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) and prepare baking sheets by lining them with parchment paper or silicone mats.
- Mix Butter and Sugars: In a large bowl or stand mixer, beat 1 cup softened butter for a few minutes until smooth. Add 1 and 1/3 cup granulated sugar and 1/3 cup packed brown sugar. Beat for 2 minutes until the mixture is light and fluffy, scraping the bowl sides as needed.
- Add Eggs and Vanilla: Add 2 large eggs and 2 teaspoons vanilla extract to the butter mixture. Beat well until smooth and homogenous, scraping the bowl to incorporate all ingredients fully.
- Combine Dry Ingredients: In a separate bowl, stir together 3 and 1/4 cups all-purpose flour, 1 teaspoon baking soda, 3/4 teaspoon kosher salt, and 1 and 1/2 teaspoons cream of tartar.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet mixture. Beat gently, stopping as soon as all flour streaks disappear to avoid overmixing, which can cause tough cookies.
- Shape Dough: Using a large cookie scoop or spoon, form dough balls about 1 and 1/2 to 2 inches in diameter.
- Prepare Cinnamon-Sugar: In a small bowl, mix together 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon for rolling the cookies.
- Coat Cookie Dough: Roll each dough ball in the cinnamon-sugar mixture to coat evenly.
- Arrange on Baking Sheet: Place coated dough balls on the prepared baking sheet with about 2 inches of space between each cookie.
- Bake: Bake for 11 minutes at 350 degrees Fahrenheit until edges are just set and centers remain slightly shiny. Avoid overbaking to maintain a soft and chewy texture.
- Shape Cookies: Immediately after removing from oven, use a spoon to gently push the edges of each cookie towards the center to create a rounded shape and thicker, chewier center. Do this within 30-60 seconds before the edges harden.
- Cool: Let cookies set on the pan for 3-5 minutes, then transfer to a wire rack to cool for a few minutes more.
- Final Cinnamon-Sugar Coating: While still warm but cool enough to handle, dip each cookie back into the cinnamon-sugar bowl to coat both sides for added flavor and texture.
- Enjoy: Serve immediately with milk or store.
- Freezing Instructions: To freeze, shape dough into balls, roll in cinnamon sugar, and store in a ziplock bag for up to 3 months. Bake from frozen, adding a couple minutes to baking time.
Notes
- If you prefer to avoid using the same cinnamon-sugar mixture for raw dough and coating, prepare a fresh batch for coating after baking.
- Do not overmix the dough once flour is added to prevent tough cookies.
- Underbaking slightly is key to achieving the signature soft and chewy texture.
- Shape cookies immediately after baking to maintain optimal texture and appearance.
- The dough freezes well, allowing for convenient baking later.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 10 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
