Description
Classic Snickerdoodle Cookies with a soft, chewy texture and a delightful cinnamon-sugar coating. These homemade treats are easy to make and perfect for any occasion, offering a nostalgic flavor with a hint of tartness from cream of tartar.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to cream together the softened butter and 1 1/2 cups granulated sugar until the mixture is light and fluffy, about 3 to 5 minutes.
- Beat in Eggs: Add the eggs one at a time to the butter-sugar mixture, beating well after each addition to combine fully.
- Sift Dry Ingredients: In a separate bowl, sift together the all-purpose flour, cream of tartar, baking soda, and salt to ensure even distribution and remove lumps.
- Combine Wet and Dry Ingredients: Gradually add the sifted dry ingredients to the wet butter mixture. Mix with a spatula or mixer on low speed until a smooth dough forms.
- Prepare Cinnamon Sugar: In a small bowl, mix together the 3 tablespoons of granulated sugar and 3 teaspoons of ground cinnamon to create the coating.
- Shape and Coat Dough: Roll the dough into 1-inch balls. Then roll each ball in the cinnamon-sugar mixture until fully coated.
- Arrange on Baking Sheet: Place the coated dough balls onto ungreased cookie sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 10 minutes, or until the edges are set but the cookies are still soft in the middle. Avoid overbaking to maintain chewiness.
- Cool: Remove the cookies from the oven and let them cool on wire racks to firm up before serving or storing.
Notes
- Do not grease the cookie sheets; the slight stickiness helps cookies spread properly.
- For softer cookies, slightly underbake by removing them a minute before they seem done.
- Store cookies in an airtight container at room temperature for up to one week.
- For a stronger cinnamon flavor, increase the cinnamon in the coating to 4 teaspoons.
- Allow butter to soften at room temperature for even creaming with sugar.
