Classic Snickerdoodle Cookies

Photo byGwen Wren using Canva

I’m thrilled to share my favorite classic snickerdoodle recipe with you. These cookies are a nostalgic treat that combines a perfect balance of sweet and tangy flavors with a delightfully soft, chewy texture. I hope you enjoy baking and savoring these timeless goodies as much as I do!

Classic Snickerdoodle Cookies Recipe

Ingredients

For the Cookies:

• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 2 3/4 cups all-purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt

For the Cinnamon-Sugar Coating:

• 1/4 cup granulated sugar
• 1 1/2 tablespoons ground cinnamon

Instructions

1. Preheat Oven and Prepare Baking Sheets:
2. • Preheat your oven to 375°F.
   • Line two baking sheets with parchment paper or silicone baking mats.
3. Make the Cookie Dough:
4. • In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy, about 2-3 minutes.
   • Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
   • In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
5. Prepare the Cinnamon-Sugar Coating:
6. • In a small bowl, mix together the 1/4 cup of granulated sugar and the ground cinnamon.
7. Form and Coat the Cookies:
8. • Using a tablespoon or a small cookie scoop, form the dough into 1-inch balls.
   • Roll each ball in the cinnamon-sugar mixture until fully coated.
   • Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake the Cookies:
10. • Bake in the preheated oven for 8-10 minutes, or until the edges are set and the cookies are slightly golden.
    • Be careful not to overbake; the cookies should be soft and slightly puffy.
11. Cool the Cookies:
12. • Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.

Tips

• Soft Butter: Ensure the butter is soft but not melted for the best texture.
• Measuring Flour: For accurate measurement, spoon the flour into your measuring cup and level it off with a knife. Too much flour can make the cookies dry.
• Storage: Store the cookies in an airtight container at room temperature for up to a week. You can also freeze the baked cookies or the cookie dough balls for longer storage.