Ingredients
- 2 3/4 cups (358g) all-purpose flour – Measure carefully using the spoon-and-level method to avoid overly dense cookies.
- 2 tsp cream of tartar – Essential for the traditional tangy flavor and chewy texture.
- 1 tsp baking soda – Helps the cookies rise and remain soft.
- 1/2 tsp salt – Balances sweetness and enhances flavors.
- 3/4 cup (168g) unsalted butter, room temperature – Ensure it’s soft but not melted for the perfect cookie dough.
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling – Adds sweetness and helps create a slightly crispy exterior.
- 2 large eggs – Provides structure and richness.
- 1 1/2 tsp vanilla extract – Adds depth and enhances flavor.
- 1 tbsp ground cinnamon – Combined with sugar to create the signature snickerdoodle coating.
Instructions
1. Prepare Your Oven and Baking Sheet
Preheat your oven to 400°F (200°C). Line a cookie sheet with a silicone baking mat or parchment paper. Using a darker cookie sheet can help the cookies achieve a more even bake and slightly crispier edges.
2. Mix the Dry Ingredients
In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Stir these ingredients together until they are well mixed, then set aside.
3. Cream the Butter and Sugar
In a large mixing bowl, add the unsalted butter and 1 1/2 cups of sugar. Using an electric mixer, cream them together on medium speed until the mixture is light in color and fluffy in texture, approximately 2-3 minutes. This step is crucial for creating a tender and chewy cookie.
4. Incorporate the Eggs and Vanilla
Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Make sure to scrape down the sides of the bowl as needed to ensure all ingredients are fully combined. Then, add the vanilla extract and mix until thoroughly blended.
5. Combine the Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Prepare the Cinnamon-Sugar Coating
In a small bowl, mix the remaining 3 tablespoons of sugar with the ground cinnamon. This classic combination will give your snickerdoodles their signature flavor and texture.
7. Shape and Coat the Dough Balls
Using a tablespoon, scoop out portions of dough and roll them into small balls. Then, roll each ball in the cinnamon-sugar mixture until fully coated. Arrange the dough balls on the prepared cookie sheet, leaving about 2 inches between each to allow for spreading.
8. Bake the Cookies
Place the cookie sheet in the preheated oven and bake for 6-8 minutes, or until the edges are set but the centers are still soft. Keep an eye on them, as snickerdoodles can quickly overbake.
9. Cool the Cookies
Remove the cookies from the oven and allow them to sit on the baking sheet for 2-3 minutes. This will help them firm up a bit before transferring them to a cooling rack to cool completely.
Notes
Serving and Presentation Ideas for Snickerdoodle Cookies
- Serve these cookies with a glass of cold milk or a cup of hot tea for the ultimate comforting treat.
- Arrange cookies on a decorative plate or tiered tray for special occasions.
- For gifting, pack them in a festive box or tin, layered with parchment paper.
- Prep Time: 15 minutes
- Cook Time: 6-8 minutes
- Category: Dessert