Description
Irresistible snickerdoodle cookies blend cinnamon-sugar warmth with classic American comfort. Crumbly, buttery goodness promises sweet moments that melt in your mouth and bring pure bakery happiness to the table.
Ingredients
Scale
Cookies:
- 2 1/4 cups (280g) all-purpose flour
- 1 cup (225g) unsalted butter
- 3/4 cup (150g) granulated sugar
- 1/2 cup (100g) brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Coating:
- 1/4 cup (50g) granulated sugar
- 2 tsp ground cinnamon
Leavening and Binding:
- 1 tsp baking soda
- 1/2 tsp cream of tartar
- 1/4 tsp salt
Instructions
- Preheat the oven to 375°F and line baking sheets with parchment paper for even cookie distribution.
- Cream softened butter with both granulated and brown sugars until light and fluffy, creating a smooth base for the cookies.
- Incorporate eggs one at a time, mixing thoroughly after each addition, then blend in vanilla extract to enhance the cookie’s aromatic profile.
- Sift together flour, baking soda, cream of tartar, and salt in a separate bowl to ensure even ingredient dispersion.
- Gradually fold dry ingredients into the butter mixture, mixing until a cohesive dough forms without overmixing.
- Combine coating sugar and cinnamon in a shallow dish, preparing for cookie rolling.
- Scoop rounded tablespoon-sized portions of dough and roll each into a smooth ball.
- Generously coat each dough ball in the cinnamon-sugar mixture, ensuring complete coverage for maximum flavor.
- Arrange coated cookie balls on prepared baking sheets, spacing them about 2 inches apart to allow spreading.
- Bake for 10-12 minutes, or until edges are lightly golden and centers appear soft and slightly puffy.
- Remove from oven and let cookies rest on baking sheet for 5 minutes to firm up before transferring to a wire rack.
- Cool completely, allowing the cookies to develop their signature soft and chewy texture.
Notes
- Keep butter at room temperature for easy creaming and better cookie texture.
- Avoid overmixing the dough to prevent tough, dense cookies.
- Use fresh cream of tartar for the most authentic snickerdoodle flavor and signature tangy notes.
- Chill the dough for 30 minutes before baking to prevent excessive spreading and maintain a perfect round shape.
- Experiment with alternative sugars like coconut sugar for a deeper caramel undertone.
- Substitute gluten-free flour blend for a celiac-friendly version without compromising soft, tender texture.
- Store cookies in an airtight container with a slice of bread to maintain moisture and softness for several days.
- For a festive twist, add a pinch of nutmeg or cardamom to the cinnamon-sugar coating for complex, warming flavors.
- Prep Time: 20 minutes
- Cook Time: 10-12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 200
- Sugar: 10g
- Sodium: 80mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg