Snickerdoodle Cookies Recipe
These Snickerdoodle Cookies are soft, chewy, and coated in a perfect blend of cinnamon and sugar. With a slight tang from cream of tartar, these classic cookies offer a nostalgic, comforting flavor. Perfect for holidays, gatherings, or an everyday treat!
- Prep Time: 15 minutes
- Cook Time: 8-10 minutes
- Total Time: 25 minutes
- Yield: 24-30 cookies
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1⅓ cups granulated sugar
- ⅓ cup packed brown sugar
- 2 large eggs, room temperature
- 1½ teaspoons vanilla extract
- 3¼ cups all-purpose flour
- 1½ teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cinnamon-Sugar Coating:
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
- Preheat Oven – Set to 400°F (200°C) and line baking sheets with parchment paper.
- Mix Dry Ingredients – Whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- Cream Butter & Sugars – Beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Eggs & Vanilla – Mix in eggs one at a time, followed by vanilla.
- Combine Wet & Dry Ingredients – Gradually add dry mixture to wet, stirring until just combined.
- Prepare Cinnamon-Sugar Coating – Mix sugar and cinnamon in a small bowl.
- Shape & Coat Dough – Roll tablespoon-sized dough balls and coat in cinnamon-sugar.
- Bake – Place on baking sheet 2 inches apart and bake for 8-10 minutes until edges are set.
- Cool & Serve – Let cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
- For chewier cookies, bake for 8 minutes. For crispier ones, bake for 10-12 minutes.
- Chilling dough for 30 minutes can help prevent spreading.
- To make gluten-free, use a 1:1 gluten-free flour blend.
- For a twist, add mini chocolate chips or chopped nuts to the dough
Find it online: https://chocolatecoveredamy.com/snickerdoodle-cookies-recipe/
