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Snickerdoodle Cookie Recipe

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★★★★★

4.4 from 148 reviews

This classic Snickerdoodle Cookie recipe yields soft, chewy cookies with a perfect cinnamon-sugar coating. Featuring a simple mix of pantry staples like cream of tartar, cinnamon, and vanilla, these cookies bake quickly to golden perfection, making them an ideal treat for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups (358g) all-purpose flour (measured correctly)
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
  • 2 large eggs
  • 1 1/2 tsp vanilla extract

Coating

  • 1 tbsp ground cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 400°F (204°C) and prepare a cookie sheet lined with a silicone baking mat or parchment paper for easy removal and cleanup.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside to keep the dry ingredients ready for incorporation.
  3. Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream the softened unsalted butter and 1 1/2 cups of sugar until the mixture is light in color and fluffy, about 2 to 3 minutes.
  4. Add Eggs: Incorporate the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure all ingredients are fully mixed.
  5. Add Vanilla: Mix in the vanilla extract until well combined to infuse flavor.
  6. Combine with Dry Ingredients: Gradually add the flour mixture to the wet ingredients and mix just until combined, avoiding overmixing to maintain cookie tenderness.
  7. Prepare Cinnamon Sugar: In a small bowl, mix the remaining 3 tablespoons of sugar with ground cinnamon to make the classic snickerdoodle coating.
  8. Shape Dough Balls: Scoop out tablespoon-sized portions of dough and form them into balls with your hands.
  9. Coat Dough Balls: Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
  10. Arrange on Baking Sheet: Place the coated dough balls onto the prepared cookie sheet, spacing them about 2 inches apart to allow for spreading.
  11. Bake: Bake in the preheated oven for 6 to 8 minutes until the edges are set and the cookies have a slightly cracked surface.
  12. Cool: Remove the cookies from the oven and let them sit on the baking sheet for 2 to 3 minutes before transferring to a wire rack to cool completely.
  13. Store: Once fully cooled, store the cookies in an airtight container to maintain their freshness and softness.

Notes

  • For best results, measure flour accurately by spooning it into the measuring cup and leveling it off rather than scooping directly from the bag.
  • Using a darker cookie sheet helps cookies brown evenly on the bottom.
  • If you prefer crispier cookies, bake towards the higher end of the suggested time.
  • Cookies will spread during baking; spacing them about 2 inches apart prevents them from sticking together.
  • Letting cookies cool slightly on the baking sheet helps them set before transferring to a cooling rack to avoid breakage.

Keywords: snickerdoodle cookies, cinnamon sugar cookies, classic cookie recipe, chewy cookies, homemade cookies

Find it online: https://ricoloranz.com/snickerdoodle-cookie-recipe/