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Snickerdoodle Cookies

Snickerdoodle Cookies
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Snickerdoodle Cookies are classic, cozy treats known for their soft, chewy texture and signature cinnamon-sugar coating. Made from simple pantry staples, these cookies deliver a nostalgic, warm flavor with a tender crumb, perfect for any occasion and easily customizable to suit your taste.

Ingredients

Scale

Dry Ingredients

  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Cinnamon-Sugar Coating

  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Prepare Your Ingredients: Measure all ingredients accurately. Let the butter soften at room temperature for easy creaming. Preheat oven to 350°F (175°C).
  2. Mix the Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and cream of tartar to create the dry base for the cookies’ signature texture and tang.
  3. Cream Butter and Sugar: Using a mixer, cream the softened butter with granulated sugar until light and fluffy, ensuring a tender crumb.
  4. Add Egg and Vanilla: Beat in the egg and vanilla extract until fully incorporated, forming a smooth dough.
  5. Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring gently just until combined to avoid tough cookies.
  6. Prepare the Cinnamon-Sugar Coating: In a small bowl, mix cinnamon and sugar evenly; this will coat each dough ball for classic flavor and appearance.
  7. Shape and Coat the Dough: Roll the dough into 1-inch balls and then roll each ball generously in the cinnamon-sugar mixture to cover completely.
  8. Bake Until Perfect: Place coated balls on a parchment-lined baking sheet about 2 inches apart. Bake for 8-10 minutes until edges are set but centers remain soft.
  9. Cool and Enjoy: Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely, achieving the ideal soft interior and crisp edges.

Notes

  • Use cream of tartar to achieve the classic tang and soft texture unique to Snickerdoodle Cookies.
  • Mix just until combined to avoid tough cookies.
  • For thicker cookies, chill dough for at least 30 minutes before shaping and baking.
  • Adjust cinnamon-sugar ratio to taste for more or less cinnamon flavor.
  • Remove cookies from the oven when edges are set but centers look slightly underbaked for optimal softness.

Nutrition

Keywords: Snickerdoodle, cookies, cinnamon sugar cookies, soft cookies, chewy cookies, classic cookies

Find it online: https://tastebudtrek.com/snickerdoodle-cookies/