Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies rolled in cinnamon sugar, perfect for sharing or enjoying on your own.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened This will lend a creamy richness to the dough.
- 1.5 cups granulated sugar Provides sweetness and helps achieve that classic snickerdoodle flavor.
- 2 large eggs Acts as a binder, ensuring the cookies hold together and achieve a nice rise.
- 2.75 cups all-purpose flour The foundation of your cookie dough.
- 2 teaspoons cream of tartar Essential for that signature tang and chewy texture.
- 1 teaspoon baking soda Helps the cookies rise and stay soft.
- 0.5 teaspoon salt Balances the sweetness and enhances flavor.
Cinnamon Sugar Coating
- 2 tablespoons cinnamon The star spice that gives snickerdoodles their distinct flavor.
- 0.5 cup granulated sugar For rolling the cookie dough balls.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and 1 ½ cups of granulated sugar in a mixing bowl until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Whisk to ensure even mixing.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, mix together ½ cup sugar and 2 tablespoons cinnamon for the coating.
- Shape the dough into small balls about 1-inch in diameter and roll each ball in the cinnamon-sugar mixture until coated.
- Place the dough balls on ungreased baking sheets, spacing them about 2 inches apart.
Baking
- Bake for 8 to 10 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
Store cookies in an airtight container for up to a week. For longer storage, freeze them and thaw as needed. Experiment with variations, such as adding chocolate chips or pumpkin.