Description
Classic Snickerdoodles are soft, chewy cookies rolled in cinnamon sugar for a sweet and slightly tangy flavor. These cookies feature a tender texture from cream of tartar and a hint of vanilla bean, baked to perfection with crisp edges and a soft center, making them a timeless treat perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients
- 1 1/2 cups granulated sugar
- 1 cup unsalted butter, at room temperature
- 2 large eggs
- 1 1/2 teaspoons vanilla bean paste
Cinnamon Sugar Coating
- 3 tablespoons granulated sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two large baking sheets with Silpat mats or parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set this mixture aside for later use.
- Cream Butter and Sugar: In the bowl of a stand mixer, beat the room temperature butter with 1 1/2 cups of granulated sugar until the mixture is light and creamy, approximately 2 minutes. Be sure to scrape down the sides of the bowl as needed to incorporate all ingredients evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla bean paste to the creamed butter and sugar. Beat until just combined, making sure the mixture is smooth and homogenous.
- Combine Dry and Wet Ingredients: Turn off the mixer and add the dry ingredient mixture to the wet mixture. Mix on low speed just until combined, being careful not to over-mix, which could lead to tougher cookies.
- Form Cookie Dough Balls: Portion the dough into approximately 2-tablespoon balls. This will yield nicely sized cookies that bake evenly.
- Prepare Cinnamon Sugar Coating: In a small bowl, mix together 3 tablespoons of granulated sugar with 3 teaspoons of ground cinnamon.
- Coat Cookie Balls: Roll each dough ball generously in the cinnamon sugar mixture until completely coated, which gives the cookies their signature flavor and slight crunch.
- Arrange Cookies on Baking Sheets: Place the cinnamon sugar-coated cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the Cookies: Bake in the preheated oven for 8 to 10 minutes or until the edges are set and lightly browned but the centers remain soft. Avoid over-baking as the cookies will firm up upon cooling.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the sheet for 3 to 4 minutes. Then transfer the cookies to a wire rack to cool completely. Repeat the baking process with the remaining dough.
Notes
- Use room temperature butter for easier creaming and better texture in the cookies.
- Don’t overmix the dough to keep the cookies tender and soft.
- For a stronger cinnamon flavor, you can increase the cinnamon in the coating mixture slightly.
- Cookies will appear soft when removed from the oven but will firm up as they cool.
- Store cookies in an airtight container at room temperature for up to one week.
