Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies coated with cinnamon sugar, perfect for any occasion.
Ingredients
For the Cookies
- 1 cup salted butter, softened For moisture and richness
- 1.33 cups granulated sugar For sweetness
- 0.33 cup packed brown sugar For moisture and depth of flavor
- 2 large eggs For binding and structure
- 2 teaspoons vanilla extract For flavor
- 3.25 cups all-purpose flour, spooned and leveled For structure
- 1 teaspoon baking soda For leavening
- 0.75 teaspoon kosher salt To balance sweetness
- 1.5 teaspoons cream of tartar For chewy texture
- 0.33 cup granulated sugar (for rolling) For sweetness and texture
- 1.5 tablespoons ground cinnamon For warmth and flavor
Instructions
Preparation
- In a large mixing bowl, combine the softened salted butter, granulated sugar, and brown sugar. Use an electric mixer or whisk to beat until smooth and creamy.
- Add the large eggs and vanilla extract to the bowl and mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cream of tartar.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Cover the bowl and chill the dough in the refrigerator for at least 30 minutes.
Baking
- Preheat your oven to a moderate temperature and line baking sheets with parchment paper.
- In a small bowl, mix together 1/3 cup of granulated sugar and ground cinnamon.
- Once the dough has chilled, scoop out portions and roll into balls, coating each in cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets, leaving space between them.
- Bake the cookies until the edges are set and the centers are slightly soft, about 10 to 12 minutes, then cool on wire racks.
Notes
Store cookies at room temperature in an airtight container for up to five days. For longer storage, refrigerate or freeze in a freezer-safe container.