Description
Irresistible Snickerdoodle cookies bring classic comfort straight from grandma’s kitchen, combining cinnamon-sugar magic with buttery perfection. Warm, nostalgic flavors invite you to savor each delightful bite of this timeless American treat.
Ingredients
Scale
Main Ingredients:
- 2.75 cups all-purpose flour
- 2 large eggs
- 1 cup (2 sticks) unsalted butter, softened
- 1.5 cups granulated sugar
Leavening and Seasoning Ingredients:
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Coating Ingredients:
- 0.25 cup granulated sugar
- 1.5 teaspoons ground cinnamon
- 2 teaspoons pure vanilla extract
Instructions
- Prepare your baking environment by heating the oven to 375F (190C) and lining baking sheets with parchment paper, ensuring even heat distribution and easy cookie removal.
- Create the cookie base by thoroughly blending softened butter and sugar until the mixture achieves a light, airy consistency. Incorporate eggs and vanilla, whisking until the mixture becomes smooth and homogeneous.
- In a separate mixing bowl, combine flour, cream of tartar, baking soda, and salt, creating a dry ingredient blend that will provide structure and distinctive flavor to the snickerdoodles.
- Gently fold the dry ingredients into the wet mixture, stirring carefully to prevent overmixing, which could result in tough cookies. Mix just until the ingredients are fully integrated.
- Craft the signature cinnamon coating by thoroughly combining sugar and ground cinnamon in a shallow dish, creating a fragrant and sweet exterior for the cookies.
- Form uniform dough balls using a consistent measuring technique, rolling each portion between your palms to create smooth, round shapes approximately 1.5 tablespoons in size.
- Completely enrobe each dough ball in the cinnamon-sugar mixture, ensuring total coverage for maximum flavor and a beautiful crackled appearance.
- Arrange the coated dough balls on prepared baking sheets, spacing them generously to allow for spreading during baking.
- Bake the cookies until the edges become firm and set, while the centers remain soft and slightly puffy, typically requiring 8-10 minutes of oven time.
- Allow the freshly baked snickerdoodles to rest on the baking sheet for 5 minutes, which helps them set and prevents breaking, then transfer to a wire rack for complete cooling.
Notes
- Chill the dough for 30 minutes before baking to prevent spreading and ensure a thick, chewy texture.
- Use room temperature butter and eggs for better incorporation and smoother cookie dough.
- Avoid overmixing the dough to keep the cookies tender and prevent tough, dense results.
- Experiment with alternative sugars like coconut sugar for a deeper caramel-like flavor, or use gluten-free flour for a celiac-friendly version.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 120
- Sugar: 8 g
- Sodium: 50 mg
- Fat: 6 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 16 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 20 mg