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The Best Snickerdoodle Cookie Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 149 reviews
  • Author: Bertha
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 24 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

This classic Snickerdoodle cookie recipe delivers soft, cinnamon-sugar coated cookies with a perfect balance of sweetness and a slightly tangy flavor from cream of tartar. With a simple dough that’s easy to prepare and a delightful cinnamon-sugar coating, these cookies bake up beautifully soft with crisp edges, making them an irresistible treat for any occasion.

Ingredients

Units Scale

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 Mixture

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

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready to bake once the dough is prepared.
  2. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and 1 1/2 cups sugar together for 4-5 minutes until the mixture is light and fluffy. Scrape down the sides of the bowl to incorporate all ingredients evenly.
  3. Add Eggs and Vanilla: Add the two large eggs and 2 teaspoons of vanilla extract to the creamed mixture. Continue to beat for an additional 1-2 minutes until fully combined and smooth.
  4. Incorporate Dry Ingredients: Stir in the 2 3/4 cups flour, cream of tartar, baking soda, and salt just until the dough comes together, being careful not to overmix to maintain a tender texture.
  5. Prepare Cinnamon-Sugar Coating: In a small bowl, mix together 1/4 cup sugar and 1 1/2 tablespoons ground cinnamon. This mixture will be used to coat the cookie dough balls for a classic snickerdoodle flavor.
  6. Chill Dough (Optional): If time permits, wrap the dough in plastic wrap and refrigerate for 20-30 minutes. This step helps the cookies hold their shape and enhances the flavor.
  7. Form and Coat Dough Balls: Roll the dough into small, round balls until smooth. Roll each ball in the cinnamon-sugar mixture, then use a spoon to coat a second time to ensure full coverage. For flatter cookies, gently press the center of each ball before baking.
  8. Arrange on Baking Sheet: Place the coated dough balls on a baking sheet lined with parchment paper, spacing them evenly to allow for spreading.
  9. Bake: Bake the cookies in the preheated oven for 9-11 minutes, until the edges are set and the centers look slightly soft.
  10. Cool: Let the cookies cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely, ensuring perfect texture and flavor.

Notes

  • For a less tangy flavor, reduce cream of tartar to 1 teaspoon as noted in the ingredients.
  • Pressing down the dough balls in the center before baking results in flatter cookies that don’t puff up excessively.
  • Chilling the dough before baking is optional but recommended for better texture and flavor development.
  • Use parchment paper to prevent sticking and make cleanup easier.
  • Store cookies in an airtight container at room temperature for up to one week.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 100mg
  • Fat: 6g
  • Saturated Fat: 4g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0.5g
  • Protein: 1g
  • Cholesterol: 25mg

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