Description
Delightfully soft and chewy Snickerdoodle cookies with a classic cinnamon-sugar coating. These cookies are easy to prepare, baked to perfection with a slightly cracked top, and offer a perfect balance of buttery flavor and cinnamon sweetness. Ideal for a comforting treat or sharing with family and friends.
Ingredients
Scale
Cookie Dough
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
Cinnamon-Sugar Coating
- ¼ cup (50g) granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Line two cookie sheets with silicone baking mats or parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, cream together the softened butter and granulated sugar until the mixture is fluffy and light in color, about one minute.
- Add Wet Ingredients: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined, ensuring a homogenous batter.
- Add Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing just until a soft cookie dough forms and all ingredients are incorporated without overmixing.
- Make Cinnamon-Sugar Coating: In a small bowl, combine the additional granulated sugar and ground cinnamon, stirring well to create the classic coating.
- Shape and Coat Dough: Scoop out 2-tablespoon portions of dough and roll each between your palms to form smooth balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture, then place on the prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake the Cookies: Bake in the preheated oven for 10-13 minutes, or until the tops crack and lose their glossy sheen. For a soft and chewy texture, aim to slightly underbake. Remove from the oven and let cookies cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Storage: Store the cooled snickerdoodle cookies in an airtight container at room temperature for up to 3 days. For extended storage, freeze the cookies for up to one month in a sealed container.
Notes
- For the best texture, slightly underbake the cookies to keep them soft and chewy.
- Use room temperature butter to ensure even mixing and a fluffy dough.
- Ensure spacing of about 2 inches on the baking sheet to allow cookies to spread without merging.
- Cookies can be frozen after baking; thaw at room temperature before serving.
- Substitute vanilla extract with vanilla bean paste for a richer flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
