Description
Soft, chewy Snickerdoodle cookies with a delightful cinnamon-sugar coating, perfect for any occasion.
Ingredients
- 1 cup salted butter (2 sticks, softened)
- 1 and 1/3 cups 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
- 1/3 cup granulated sugar (for coating)
- 1 and 1/2 tablespoons cinnamon (for coating)
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper or a silicone mat.
- In a large bowl or stand mixer, beat the softened butter until smooth, about 2 minutes.
- Add the granulated sugar and brown sugar; beat for 2 minutes until light and fluffy.
- Add the eggs and vanilla extract; beat until the mixture is smooth and even.
- In a separate bowl, stir together baking soda, kosher salt, and cream of tartar into the flour.
- Gently incorporate the flour mixture into the butter mixture, stopping when flour streaks are still visible.
- Shape the dough into balls about 1 and 1/2 to 2 inches across.
- Roll the dough balls in the cinnamon-sugar mixture.
- Place cookie dough balls on the baking sheet, leaving about 2 inches of space.
- Bake for 9-11 minutes, until edges are barely set and centers still look shiny.
- Immediately push the edges towards the centers to shape them after removing from the oven.
- Let the cookies set for 3-5 minutes before transferring to a wire rack to cool.
- While warm, roll each cookie in reserved cinnamon-sugar to coat both sides.
Notes
Ensure butter is softened for easier mixing. Avoid overmixing the dough for tender cookies.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American