Snickerdoodle Recipe
A time-honored classic cherished for over three decades, these snickerdoodle cookies offer the perfect blend of softness and chewiness with a sweet cinnamon-sugar finish. Ideal for any occasion, they are a beloved staple in many households.
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Servings: 24
Ingredients
- 2 teaspoons vanilla extract
- 2 large eggs
- 1/2 teaspoon baking soda
- 3/4 teaspoon salt
- 1 1/2 teaspoons cream of tartar use 1 teaspoon for a milder tang
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 3/4 cups all-purpose flour
Cinnamon-Sugar Coating:
- 1 1/2 tablespoons ground cinnamon
- 1/4 cup granulated sugar
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In the bowl of a stand mixer, cream together the softened butter and sugar on medium speed for 4 to 5 minutes until pale and fluffy. Scrape down the sides of the bowl, then incorporate the eggs and vanilla extract. Continue mixing for an additional 1 to 2 minutes until fully blended.
- Add the flour, cream of tartar, baking soda, and salt. Mix on low speed just until the dry ingredients are combined, taking care not to overmix.
- In a separate small bowl, combine the cinnamon and sugar for the coating. If time permits, chill the dough for 20 to 30 minutes to enhance flavor and texture.
- Portion the dough into smooth, round balls using a cookie scoop. Roll each ball thoroughly in the cinnamon-sugar mixture, ensuring full coverage. For a second coating, spoon more of the mixture over the dough balls and gently roll again. To achieve a flatter cookie, lightly press down on the center of each ball before baking.
- Arrange the coated dough balls on the prepared baking sheets, spacing them evenly. Bake for 9 to 11 minutes, or until the edges are set and the centers appear slightly underbaked. Let the cookies rest on the baking sheet for several minutes before transferring to a wire rack to cool completely.
Notes
Snickerdoodles can be frozen for up to three months when stored in airtight freezer-safe bags. Thaw at room temperature for approximately 30 minutes before serving. To keep them soft, store covered at room temperature for up to 48 hours.
To ensure proper doneness, monitor cookies closely, as baking time may vary based on dough size, baking sheet material, and oven accuracy. Check at the 8 to 9-minute mark; cookies should look slightly underdone but will set as they cool.