Description
These Best Snickerdoodles are a classic cookie favorite, featuring a perfect blend of cinnamon and sugar in a soft, chewy cookie. This easy recipe yields delicious cookies that are perfect for any occasion.
Ingredients
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Prepare Cinnamon Sugar: In a small bowl, combine the 1/4 cup sugar and cinnamon.
- Roll Dough: Scoop tablespoon-sized portions of dough, roll into balls, then coat each ball in the cinnamon sugar mixture.
- Bake: Place the coated dough balls on the baking sheets, bake for 8 to 10 minutes until edges are set and centers are soft and puffy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, avoid overbaking as they will continue to cook slightly on the baking sheet.
- Chilling the dough for 30 minutes results in thicker cookies.
- Snickerdoodles freeze well and maintain their soft texture for days.
