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Classic Snickerdoodle Cookies

A close-up of a pile of freshly baked Snickerdoodle cookies, coated in cinnamon sugar, on a white plate.
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Bake a batch of these soft, chewy, and slightly tangy snickerdoodle cookies, coated in a sweet cinnamon-sugar crust. A nostalgic treat perfect for any occasion.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls.
  8. Roll each dough ball in the cinnamon-sugar mixture until fully coated.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 8-10 minutes, or until the edges are lightly golden and the centers are still soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, slightly underbake them.
  • Ensure your cream of tartar is fresh for the best tangy flavor.
  • These cookies are a great option for beginner bakers looking for reliable recipes.

Nutrition

Find it online: https://carlacooking.com/snickerdoodle-cookies-recipe/