Description
Classic soft and chewy Snickerdoodle cookies rolled in cinnamon sugar for a warm, sweet flavor with a delicate tang from cream of tartar, perfect for a cozy homemade treat.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 1/3 cups granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350 degrees Fahrenheit and prepare baking sheets by lining them with parchment paper or silicone mats for easy cookie release.
- Beat Butter Until Smooth: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth and creamy, scraping the bowl sides and bottom occasionally.
- Add Sugars and Beat: Add the granulated sugar and packed brown sugar to the butter and beat for 2 minutes until light and fluffy, scraping the bowl as needed to remove chunks.
- Incorporate Eggs and Vanilla: Add the eggs and vanilla extract, beating well until the mixture is smooth and homogenous, scraping the bowl thoroughly.
- Prepare Dry Ingredients: In a separate bowl, combine the flour with baking soda, kosher salt, and cream of tartar, stirring well to evenly distribute the leavening and flavorings.
- Combine Dry and Wet Mixtures: Gradually incorporate the dry ingredients into the butter mixture by gently beating until most flour streaks disappear; finish mixing with a spatula to avoid overmixing and tough cookies.
- Scoop the Dough: Use a large cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches in diameter.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix the granulated sugar and cinnamon together. Roll each dough ball thoroughly in the cinnamon-sugar mixture to coat evenly.
- Arrange Dough on Baking Sheets: Place the coated dough balls on the prepared baking sheets about 2 inches apart. Each 11×17 inch sheet holds about 12 cookies.
- Bake the Cookies: Bake in the preheated oven for 11 minutes until edges are just set and cookie centers remain slightly shiny but the surface appears matte. Avoid overbaking to keep the cookies soft and chewy.
- Shape the Cookies: Immediately after removing from oven, gently press the edges toward the center with a spoon within 30 to 60 seconds to create a round shape and thicker chewy center before edges harden.
- Cool on Pan and Rack: Let cookies set on the baking sheet for 5 minutes, then transfer to a wire cooling rack to cool for a few minutes.
- Final Cinnamon-Sugar Coating: While still warm but handleable, roll each cookie one more time in the cinnamon-sugar mixture coating both sides to achieve the perfect cinnamon-sugar edge.
- Serve and Enjoy: Enjoy fresh with milk or allow cookies to cool completely before storing.
- Freezing Instructions: Shape dough balls, roll in cinnamon-sugar, and freeze in a ziplock bag for up to 3 months. Bake from frozen adding 2 extra minutes to the baking time without thawing.
Notes
- If you prefer not to reuse cinnamon-sugar that contacted raw dough for final coating, prepare a fresh batch for safety and taste.
- To avoid dense cookies, do not overmix dough once flour is added; slight flour streaks before final mix are okay.
- Using cream of tartar is essential for authentic snickerdoodle tang and texture.
- Press cookie edges toward the center immediately after baking to maintain optimal soft and chewy texture.
- You can substitute kosher salt with regular table salt if unavailable, using slightly less (about 1/2 teaspoon).
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 95 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1 g
- Cholesterol: 25 mg
