Description
The Best Snickerdoodle Cookies are soft, chewy treats with a buttery flavor and a crackly cinnamon sugar crust. Made from simple pantry staples like flour, butter, and cinnamon, these cookies deliver a comforting classic taste. Their signature tangy twist comes from cream of tartar, while the delicate texture and crispy coating make them a perfect cookie for any occasion, whether as a cozy snack or a delightful gift.
Ingredients
Scale
Dry Ingredients
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 1 large egg (room temperature)
- 1 teaspoon vanilla extract
Cinnamon Sugar Coating
- 2 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Prepare the Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until fully combined to ensure even distribution of leavening agents for a consistent texture.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the unsalted butter and granulated sugar on medium speed until the mixture is light, fluffy, and pale in color, about 3 to 4 minutes. This step is crucial for tender cookies with the perfect crumb.
- Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, making sure the batter is smooth and creamy before adding the dry ingredients.
- Combine Wet and Dry Ingredients: Slowly add the flour mixture to the wet ingredients, mixing on low speed just until combined. Avoid overmixing to maintain soft and tender cookies.
- Prepare Cinnamon Sugar Coating: In a small bowl, stir together ground cinnamon and granulated sugar for the classic snickerdoodle coating, which creates the crisp, flavorful outer layer.
- Shape and Coat the Dough: Use a spoon or cookie scoop to portion dough into evenly sized balls. Roll each ball generously in the cinnamon sugar mixture to coat completely.
- Bake the Cookies: Place the coated dough balls on a parchment-lined baking sheet, spaced evenly. Bake in a preheated oven at 350°F (175°C) for 10 to 12 minutes until edges are just set and lightly golden, while centers remain soft.
- Cool and Enjoy: Allow cookies to cool for several minutes on the baking sheet before transferring them to a wire rack. This resting time helps the cookies firm up to the perfect chewy texture.
Notes
- Use room temperature butter and egg for better mixing and even texture.
- Do not overbake; remove cookies when edges just start to set to keep them soft.
- Chill the dough for at least 30 minutes before baking to improve flavor and prevent spreading.
- Roll dough balls evenly for consistent baking and uniform size.
- Use freshly ground cinnamon for a more vibrant and aromatic coating.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 85mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 25mg
Keywords: Snickerdoodle, cinnamon sugar cookies, chewy cookies, classic cookies, buttery cookies, easy cookie recipe