Description
Classic soft and chewy Snickerdoodle cookies coated with a cinnamon-sugar mixture for a perfect balance of sweet and spice. These cookies are easy to make and bake to golden perfection, making them ideal for any occasion or a comforting treat.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (softened)
- 1 1/3 cups granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 1/4 cups all-purpose flour
- 1 tsp baking soda
- 3/4 tsp kosher salt
- 1 1/2 tsp cream of tartar
Cinnamon-Sugar Coating
- 1/3 cup granulated sugar
- 1 1/2 tbsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookies.
- Cream Butter and Sugars: In a mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, incorporating air for a tender cookie texture.
- Add Eggs and Vanilla: Add the eggs one at a time, mixing thoroughly after each addition to ensure they are well incorporated. Stir in the vanilla extract for flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, kosher salt, and cream of tartar. Gradually add these dry ingredients to the wet mixture, mixing until just combined to avoid overworking the dough.
- Prepare Cinnamon-Sugar Coating: In a small bowl, thoroughly mix the granulated sugar and ground cinnamon which will be used to coat the cookie dough balls.
- Shape and Coat Dough Balls: Shape the dough into balls of desired size, then roll each in the cinnamon-sugar mixture ensuring each ball is evenly coated. Place them spaced apart on a baking sheet lined with parchment paper.
- Bake Cookies: Bake the cookies in the preheated oven for about 9 minutes, or until the edges turn golden brown. Remove from the oven and allow to cool slightly on the baking sheet before transferring the cookies to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake; remove when edges are just golden.
- Use room temperature butter for easier creaming and better texture.
- Chilling the dough for 30 minutes can help control spreading if desired.
- Store cookies in an airtight container at room temperature for up to one week.
