Snickerdoodle Cookies
Enjoy the warm, sugary aroma and soft, chewy texture of snickerdoodle cookies, coated with cinnamon sugar for a delightful treat.
Ingredients
Dry Ingredients
- 2 3/4 cups all-purpose flour Standard flour for baking.
- 2 tsp cream of tartar Helps to stabilize the cookies.
- 1 tsp baking soda Leavening agent.
- 1/2 tsp salt Balances sweetness.
Wet Ingredients
- 3/4 cup unsalted butter, room temperature Ensure it is not too hard or soft.
- 1 1/2 cups sugar Plus an additional 3 tbsp for rolling.
- 2 large eggs Room temperature is best.
- 1 1/2 tsp vanilla extract For flavor.
Cinnamon Sugar Coating
- 1 tbsp ground cinnamon Enhances flavor.
- 3 tbsp sugar For coating the dough balls.
Instructions
Preparation
- Preheat the oven to 400°F and prepare a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, combine flour, cream of tartar, baking soda, and salt; set aside.
- In a large mixer bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until combined after each addition. Scrape the sides of the bowl as needed.
- Mix in the vanilla extract until well combined.
- Gradually add the dry mixture to the wet mixture and mix until combined.
Making the Dough
- In a small bowl, combine the remaining sugar with cinnamon.
- Create balls of one tablespoon of dough each and roll them in the cinnamon sugar mixture.
- Place the balls on the prepared cookie sheet, leaving about 2 inches between them.
Baking
- Bake for 6-8 minutes.
- Once baked, remove cookies from the oven and let sit for 2-3 minutes before transferring to a cooling rack.
Notes
Store in an airtight container for about 1 week at room temperature. For longer storage, freeze for up to 3 months. Microwave to warm.