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Classic Snickerdoodle Cookies

A stack of four chewy Snickerdoodle cookies coated in cinnamon sugar, resting on a white plate.
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Bake soft, buttery sugar cookies with a distinctive tang, rolled in cinnamon sugar for a classic, comforting treat.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar for coating
  • 2 tablespoons ground cinnamon for coating

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, mix the 1/4 cup sugar and 2 tablespoons of cinnamon for the coating.
  7. Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, chill the dough for 30 minutes before rolling and coating.
  • Use fresh cream of tartar to get the signature snickerdoodle tang.
  • Press down lightly on the dough balls with the bottom of a glass before baking to help them flatten and crackle.

Nutrition

Find it online: https://rosatasty.com/snickerdoodle-cookies-chewy-recipe/