Description
Classic Snickerdoodle Cookies with a soft, chewy texture and a generous coating of cinnamon sugar. These buttery cookies balance a perfect blend of sweetness and spice, ideal for any occasion or as a comforting snack with a glass of milk.
Ingredients
Units
Scale
Cookie Dough
- 1 cup salted butter, 2 sticks, softened
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit. Prepare baking sheets by lining with parchment paper or silicone mats to prevent sticking and allow even baking.
- Make the Dough: In a large bowl or stand mixer, beat the softened butter for a couple of minutes until smooth, scraping down the sides and bottom occasionally. Add granulated sugar and brown sugar, then beat for 2 minutes until light and fluffy with no chunks.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract, beating well and scraping the bowl to create a smooth, homogenous mixture.
- Prepare Dry Ingredients: In a separate bowl, combine the all-purpose flour with baking soda, kosher salt, and cream of tartar using a small spoon to mix evenly.
- Combine Ingredients: Gently beat the dry ingredients into the butter mixture without overmixing. Stop once flour streaks disappear to avoid tough cookies.
- Shape Dough Balls: Use a large cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches across.
- Roll in Cinnamon Sugar: Mix granulated sugar and cinnamon in a bowl. Roll each dough ball in this cinnamon sugar mixture thoroughly to coat.
- Arrange for Baking: Place dough balls on prepared baking sheets, spacing them about 2 inches apart to allow spreading. You can fit around 12 cookies per 11×17 sheet.
- Bake Cookies: Bake for 11 minutes at 350°F, until cookie edges are set but centers remain slightly shiny and soft.
- Shape Cookies After Baking: Immediately after removing from oven, use a spoon to gently push the edges of each cookie toward the center to create a round shape with a thicker, chewier center. Do this within 30-60 seconds before edges harden.
- Cool Cookies: Let cookies cool on the baking sheet for 3-5 minutes, then transfer to a wire rack and cool for several more minutes.
- Final Cinnamon Sugar Coating: While cookies are still warm but cool enough to handle, dip each cookie back into the cinnamon sugar, coating both sides for an intensified cinnamon-sugar edge.
- Storage and Freezing: To freeze, shape the dough into balls, roll in cinnamon sugar, and store in a ziplock bag for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
Notes
- If concerned about using the same cinnamon sugar for rolling raw dough and coating finished cookies, use a fresh batch of cinnamon sugar for the final coating.
- Do not overmix the dough to avoid tough cookies; a few flour streaks before final mixing is acceptable.
- Underbaking slightly is important to maintain a soft, chewy texture; the centers should remain slightly shiny after baking.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cookies can be stored in an airtight container for several days at room temperature.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 120 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg
