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The Best Snickerdoodle Cookie Recipe

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★★★★★

4.7 from 120 reviews

Classic and chewy Snickerdoodle cookies made with a cinnamon-sugar coating and a slight tang from cream of tartar, perfect for any cookie lover desiring a soft, buttery treat.

Ingredients

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Cookie Dough

  • 1 cup Unsalted Butter (softened)
  • 1 1/2 cups Sugar
  • 2 large Eggs
  • 2 teaspoons Vanilla Extract
  • 2 3/4 cups All-Purpose Flour
  • 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon)
  • 1/2 teaspoon Baking Soda
  • 3/4 teaspoon Salt

Cinnamon-Sugar Coating

  • 1/4 cup Sugar
  • 1 1/2 Tablespoons Ground Cinnamon

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the ideal baking temperature.
  2. Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and 1 1/2 cups sugar for 4 to 5 minutes until the mixture becomes light and fluffy. Be sure to scrape down the sides of the bowl to incorporate all ingredients evenly.
  3. Add Eggs and Vanilla: Add the two large eggs and two teaspoons of vanilla extract to the creamed mixture. Continue to beat for an additional 1 to 2 minutes until fully combined and smooth.
  4. Mix Dry Ingredients: Stir in the flour, cream of tartar, baking soda, and salt just until everything is combined; do not over-mix to keep the cookies tender.
  5. Prepare Cinnamon-Sugar Mixture: In a small bowl, mix together the 1/4 cup sugar and 1 1/2 tablespoons cinnamon thoroughly for the coating.
  6. Chill Dough (Optional): For best texture, wrap the dough in plastic wrap and refrigerate for 20 to 30 minutes if time allows. This helps the dough firm up and makes it easier to handle.
  7. Form and Coat Balls: Roll the dough into small, smooth balls. Drop each ball into the cinnamon-sugar mixture, rolling to coat well. Use a spoon to coat them a second time to ensure full coverage.
  8. Shape and Place on Baking Sheet: For flatter cookies, gently press down the center of each dough ball before placing it on a parchment-lined baking sheet. This prevents puffing in the middle during baking.
  9. Bake Cookies: Bake in the preheated oven for 9 to 11 minutes until the edges are set but the centers remain soft.
  10. Cool: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack or plate to cool completely.

Notes

  • Chilling the dough is optional but recommended for easier handling and better cookie texture.
  • Pressing down the dough balls before baking helps prevent cookies from doming too much.
  • You can adjust the amount of cinnamon in the coating according to your preference for more or less spiciness.
  • Store cookies in an airtight container at room temperature for up to one week.

Keywords: snickerdoodle, cinnamon sugar cookies, classic cookies, soft cookies, buttery cookies, homemade cookies

Find it online: https://dinewithlily.com/the-best-snickerdoodle-cookie-recipe/