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Snickerdoodle Cookies Recipe

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3.9 from 7 reviews

Classic Snickerdoodle cookies with a soft, chewy texture and a sweet cinnamon-sugar coating. These easy-to-make cookies are perfect for any occasion and yield a large batch suitable for sharing.

Ingredients

Dry Ingredients

  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1½ cups sugar
  • 2 eggs
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • ⅓ cup sugar
  • 2 tablespoons cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it is ready when the dough is prepared.
  2. Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, cream of tartar, baking soda, and salt. Stir these ingredients together and set the bowl aside.
  3. Cream Butter and Sugar: Using a stand mixer, cream the softened unsalted butter and 1½ cups sugar until light and fluffy. This step ensures the cookies have a tender texture.
  4. Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture and blend well to combine.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients in the stand mixer and mix well until a consistent cookie dough forms.
  6. Prepare Cinnamon Sugar: In a small bowl, mix together ⅓ cup sugar and 2 tablespoons cinnamon. This mixture will be used to coat the cookie dough balls for that signature Snickerdoodle flavor.
  7. Form and Coat Dough Balls: Use a small cookie scoop to portion out the dough. Roll each portion into a ball and then roll each ball twice in the cinnamon sugar mixture to ensure a thorough coating.
  8. Arrange on Baking Sheet: Place the coated dough balls about 2 inches apart on an ungreased cookie sheet. This spacing allows the cookies to spread without sticking together.
  9. Bake Cookies: Bake in the preheated oven for 8-10 minutes or until the edges are lightly golden. Monitor closely to avoid overbaking.
  10. Cool Cookies: Let the cookies sit on the cookie sheet for a few minutes after baking to firm up, then transfer them to a wire rack to cool completely.

Notes

  • Do not grease the cookie sheets to help the cookies spread properly.
  • The cookies should be slightly soft in the center when removed from the oven; they will firm up as they cool.
  • Store cookies in an airtight container to maintain freshness for up to one week.
  • For a twist, try adding a pinch of nutmeg to the cinnamon sugar coating.

Find it online: https://dishcooks.com/snickerdoodle-cookies-recipe/