Description
Classic Snickerdoodle cookies with a soft, chewy center and a crisp cinnamon-sugar coating. These delightful cookies are easy to make and perfect for any occasion, offering a delicious balance of buttery sweetness and warm cinnamon flavor.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter, softened
- 1 1/3 cups granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp cream of tartar
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature before baking your cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Eggs and Vanilla: Add eggs one at a time, mixing well after each addition to ensure they are fully incorporated; then stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, kosher salt, and cream of tartar to evenly distribute the leavening and seasoning.
- Mix Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined to form a smooth dough without overworking it.
- Prepare Coating: In a small bowl, combine granulated sugar and ground cinnamon to make the classic snickerdoodle coating.
- Shape and Coat Dough: Shape the dough into small balls, then roll each in the cinnamon-sugar mixture to coat evenly; place the coated dough balls onto a lined baking sheet, spaced apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for about 9 minutes or until the edges are a light golden color, indicating they are done but still soft in the center.
- Cool Cookies: Let the cookies cool slightly on the baking sheet before transferring them to wire racks to cool completely, allowing them to set and maintain their texture.
Notes
- Do not overbake the cookies to keep them soft and chewy in the center.
- Softened butter is key to easy creaming and achieving the right texture.
- If cream of tartar is unavailable, you can substitute with an equal amount of baking powder, but the flavor and texture may vary slightly.
- For a richer flavor, try using pure vanilla extract instead of imitation.
- Cookies can be stored in an airtight container at room temperature for up to one week.
