Description
This BEST Snickerdoodle Cookies recipe delivers soft, chewy, and delightfully cinnamon-sugar coated cookies. With a perfect balance of buttery dough and a sweet cinnamon-sugar crust, these cookies are easy to make and baked to perfection. Ideal for sharing or enjoying with a cup of tea or coffee.
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 Oven and Prepare Baking Sheets: 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, about one minute.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and mix until smooth and fully combined.
- Incorporate Dry Ingredients: Mix in the baking soda, cream of tartar, and salt. Gradually add the all-purpose flour, mixing until a soft cookie dough forms and all ingredients are just incorporated.
- Prepare Cinnamon Sugar Coating: In a small bowl, stir together the additional granulated sugar and ground cinnamon to make the coating for the cookies.
- Form and Coat Dough Balls: Scoop out 2-tablespoon portions of dough, roll each ball between the palms of your hands to form a smooth ball, then roll in the cinnamon-sugar mixture until well coated. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake Cookies: Bake the cookies for 10-13 minutes, or until they are cracked on top and just lose their glossy sheen. For best results, slightly underbake for a soft, chewy texture. Remove from the oven and let cool on the pans for a few minutes before transferring to a wire rack to cool completely.
- Store Cookies: Store snickerdoodle cookies in an airtight container at room temperature for up to 3 days, or freeze for up to a month for longer storage.
Notes
- For soft and chewy cookies, avoid overbaking; remove them when cracked on top but still glossy.
- You can substitute the butter with salted butter, but reduce or omit the added salt accordingly.
- Ensure butter is softened to room temperature for easier creaming with sugar.
- Use parchment paper or silicone mats to prevent sticking and promote even baking.
- Store leftovers in an airtight container to maintain freshness.
- Freezing cookie dough balls before baking can help retain shape and enhance flavor.
