Description
Make the best soft and chewy classic Snickerdoodles. This recipe guarantees that perfect crackly top and rich cinnamon-sugar coating that brings back sweet memories. Get ready for a joyful baking experience with Liam and Sara’s favorite cookie.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar, plus extra for coating
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons ground cinnamon, for coating
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, beat the softened butter and 1 1/2 cups of sugar until light and fluffy. You want this mixture pale.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix the dough.
- In a shallow dish, mix the extra granulated sugar and the 3 tablespoons of cinnamon thoroughly. This is your coating mix.
- Scoop rounded tablespoons of dough. Roll each piece into a smooth ball between your palms.
- Roll each dough ball generously in the cinnamon-sugar mixture until fully coated. For an extra thick crust, roll the ball in the cinnamon sugar a second time.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes. The edges should look set, but the centers should still look slightly soft. They will firm up as they cool.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your masterpiece!
Notes
- Cream of tartar is essential; it gives Snickerdoodles their signature tang and helps keep them soft.
- For the chewiest cookies, slightly underbake them. The residual heat finishes the cooking.
- You can chill the dough for 30 minutes before rolling if your dough feels too soft to handle.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 35mg