Classic Snickerdoodles
Snickerdoodles are a classic cinnamon sugar cookie with a tangy kick! These Snickerdoodles have a soft and chewy center with crispy edges, and a delicious combination of a cinnamon, sugar and butter.
Servings: 36 cookies
Ingredients
- 2 and 3/4 cup all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsalted butter softened
- 1 cup granulated sugar plus 1/4 cup for rolling
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon for rolling
Instructions
- Adjust oven rack to middle position and preheat oven to 375F degrees. Line two baking sheets with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Using the stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until light in color and fluffy - about 2-3 minutes.
- Add the eggs, one at a time, mixing until incorporated after each, and scraping down the sides of the bowl as needed. Then add the vanilla extract and mix until combined.
- Reduce the mixer speed to low and slowly add the flour mixture until combined. Give the mixture a final stir by hand to make sure that all the flour is mixed in. Place the dough in the refrigerator and chill for at least 20 - 30 minutes.
- In a small shallow dish, combine the 1/4 cup of sugar and cinnamon.
- Using a small cookie scoop or your hands, form the dough into 1 tablespoon dough balls, rolling each through the sugar mixture until well coated. Place on the prepared baking sheets 2 inches apart.
- Bake the cookies one sheet at a time, until the edges begin to turn golden brown and the centers are still soft and puffy - and will even look a bit under-baked. About 10 - 12 minutes. For crispier cookies, bake for a couple minutes longer.
- Let cookies cool on the baking sheet for about 2-3 minutes then move to a cooling rack to cool completely. Enjoy!
Notes
- Chill the Dough - I find that chilling the dough helps the cookies not over-spread too much while baking.
- More Cinnamon Sugar - For a stronger cinnamon flavor, roll the dough balls through the cinnamon and sugar mixture twice.
- Bake Time - Ovens will vary and so will cooking times. High Altitude - Start checking the cookies at 10 minutes. For a crispier cookie, bake for a couple minutes longer.
- Checking for Doneness - For a chewier cookie, bake until the edges are crisp, but the centers still appear under-baked in the center. The cookies will continue to cook as they cool on the baking sheet.