Description
Classic Snickerdoodle Cookies with a soft and chewy texture, rolled in cinnamon sugar for a perfect sweet and spicy finish. These cookies are easy to prepare and bake, delivering a delightful treat that’s perfect for any occasion.
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 and prepare baking sheets by lining them with parchment paper or silicone mats.
- Prepare Butter and Sugars: In a large bowl or stand mixer, beat the softened butter for a few minutes until smooth. Add the granulated sugar and brown sugar, then beat for 2 minutes until light and fluffy, scraping the bowl as needed.
- Add Eggs and Vanilla: Add the eggs one at a time along with the vanilla extract, beating well until the mixture is smooth and homogenous.
- Mix Dry Ingredients: In a separate small bowl or using a spoon, stir together the flour, baking soda, kosher salt, and cream of tartar. Gradually add the dry ingredients to the butter mixture and beat gently to combine, stopping when most flour streaks disappear to avoid over mixing.
- Shape Cookie Dough: Use a large cookie scoop or spoon to form dough balls about 1 and 1/2 to 2 inches across.
- Prepare Cinnamon Sugar: In a small or medium bowl, mix the granulated sugar and cinnamon. Roll each dough ball in the cinnamon-sugar mixture to coat fully.
- Arrange on Baking Sheets: Place the coated dough balls on the prepared baking sheets, spacing them approximately 2 inches apart, fitting about 12 per 11×17 inch sheet.
- Bake Cookies: Bake in the preheated oven for 11 minutes, or until edges are barely set and centers look slightly shiny but mostly matte.
- Shape Warm Cookies: Immediately after removing from the oven, use a spoon to gently push the edges toward the center to create a round shape and thicker chewy center. Do this within 30 to 60 seconds before the edges harden.
- Cool Cookies: Let cookies rest on the baking sheet for 3 to 5 minutes. Transfer to a wire rack to cool for a few more minutes until warm but handleable.
- Final Cinnamon Sugar Coating: While the cookies are still warm, roll each cookie again in the cinnamon sugar to coat both sides, enhancing the cinnamon-sugar edge for a perfect finish.
- Freeze Option: Cookies dough balls can be shaped, coated in cinnamon sugar, and frozen for up to 3 months. Bake from frozen by adding a couple minutes to the baking time without thawing.
Notes
- If you prefer not to reuse the cinnamon sugar bowl for rolling baked cookies, prepare a fresh batch of 1/3 cup granulated sugar and 1 and 1/2 tablespoons cinnamon to keep it clean.
- Do not overmix the dough once the flour is added to avoid tough cookies; some flour streaks are acceptable initially.
- Underbaking slightly is key to maintaining soft and chewy snickerdoodles; the centers should remain a bit shiny when removed from the oven.
- Shape the cookies immediately after baking to achieve the traditional chewy center and round shape.
- You can bake cookie dough shapes directly from frozen—just increase baking time by about 2 minutes for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 150 kcal
- Sugar: 12 g
- Sodium: 110 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 25 mg
