Description
Classic Snickerdoodle Cookies are soft, chewy, and coated with a cinnamon-sugar mixture that creates a delightful crackled top. These traditional cookies feature a perfect balance of sweetness and a slight tang from cream of tartar, making them a favorite treat for any occasion.
Ingredients
Scale
For the Dough
- 1 cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
For the Coating
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: Using a mixer, cream the softened butter and 1½ cups granulated sugar together until the mixture is light and fluffy, which usually takes about 2 to 3 minutes. This step incorporates air into the dough for a soft texture.
- Add Eggs: Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next to help the dough emulsify properly.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This guarantees an even distribution of leavening agents.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until a consistent dough forms. Avoid overmixing to keep the cookies tender.
- Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 3 tablespoons granulated sugar and 1 tablespoon ground cinnamon to create the classic Snickerdoodle coating.
- Shape and Coat Dough Balls: Scoop the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture, then place them about 2 inches apart on the prepared baking sheets to allow space for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes until the edges are set and the tops begin to crackle. Be careful not to overbake, as the cookies will continue to firm up as they cool.
- Cool: Allow cookies to cool on the baking sheet for 2 minutes to set before transferring them to a wire rack to cool completely. This prevents breakage and helps them firm up perfectly.
Notes
- Do not overbake; Snickerdoodles should be soft and chewy with slight crisp edges.
- Ensure butter is properly softened to make creaming easier and to achieve the right texture.
- The cream of tartar gives Snickerdoodles their signature tang and chewy texture; do not omit it.
- For even baking, use a cookie scoop to get uniform-sized dough balls.
- Store cookies in an airtight container to maintain freshness for up to a week.
