Description
Snickerdoodle cookies deliver pure comfort straight from grandma’s kitchen with their warm cinnamon-sugar coating. Crisp edges and tender centers make these classic treats perfect for dunking into milk or sharing with friends.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups all-purpose flour
- 1 cup unsalted butter
- 1 ½ cups granulated sugar
- 2 large eggs
Supporting Ingredients:
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Coating Ingredients:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Set your oven to 375F and arrange parchment paper on two baking sheets, ensuring a smooth, flat surface for your cookies.
- Grab your electric mixer and cream 1 cup softened butter with 1½ cups granulated sugar until the mixture transforms into a fluffy, pale landscape (approximately 3 minutes).
- Crack 2 large eggs into the butter mixture, incorporating them one at a time and scraping down the bowl’s sides to guarantee even distribution.
- In a separate bowl, sift together 2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt until thoroughly combined.
- Gently fold the dry ingredient blend into your butter mixture, stirring until just combined – avoid overmixing to maintain a tender cookie texture.
- Prepare your rolling station by mixing ¼ cup granulated sugar with 1 tablespoon ground cinnamon in a small shallow bowl.
- Shape the dough into 1-inch balls, then generously roll each sphere in the cinnamon-sugar mixture, coating every surface completely.
- Arrange cookie balls 2 inches apart on prepared baking sheets, allowing ample space for spreading during baking.
- Bake at 375F for 9-11 minutes, watching for set edges and slightly soft centers – the hallmark of a perfect snickerdoodle.
- Allow cookies to rest on the baking sheet for 5 minutes, then transfer to a wire rack for complete cooling and crisp edges.
Notes
- Use room temperature butter for the smoothest, most evenly mixed cookie dough.
- Don’t overmix the dough after adding dry ingredients, as this can make the cookies tough.
- Roll the cookie balls generously in cinnamon sugar for the most classic snickerdoodle coating.
- For a gluten-free version, swap the flour with a cup-for-cup gluten-free baking blend to keep the same soft texture.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 218
- Sugar: 14 g
- Sodium: 110 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.2 g
- Carbohydrates: 31 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 27 mg