Classic Snickerdoodles
Snickerdoodles are soft, chewy American cookies rolled in cinnamon sugar before baking, which gives them their signature crinkled surface and warm spiced flavor. A small amount of cream of tartar in the dough creates a subtle tang that sets them apart from standard sugar cookies. The whole batch takes about 30 minutes from mixing to coming out of the oven.
Equipment
- Mixing Bowls
- Electric mixer or hand whisk
- Baking Sheets
- Parchment Paper
- Measuring cups and spoons
Ingredients
Cookie Dough
- 1 cup unsalted butter softened to room temperature
- 1.5 cups granulated sugar
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Cinnamon Sugar Coating
- 0.25 cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Prepare the Cookie Dough: In a large mixing bowl, cream together 1 cup of softened unsalted butter and 1.5 cups of granulated sugar until the mixture is light and fluffy. This should take about 3-4 minutes if using an electric mixer.
- Add Eggs: Add 2 large eggs, one at a time, mixing well after each addition. The mixture should be smooth and creamy.
- Incorporate Dry Ingredients: In another bowl, sift together 2.75 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 0.5 teaspoon of salt. Gradually add this dry mix to the wet mixture, blending until just combined to avoid overmixing.
- Chill the Dough: Cover the mixing bowl with plastic wrap and chill in the refrigerator for at least 30 minutes. This step is crucial for achieving the perfect texture.
- Prepare Cinnamon Sugar: In a small bowl, mix together 0.25 cup of granulated sugar and 2 tablespoons of ground cinnamon. This will be used for coating the cookies before baking.
- Shape and Coat the Cookies: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. Roll chilled dough into balls approximately 1.5 inches in diameter. Roll the balls in the cinnamon sugar mixture until completely coated.
- Bake the Cookies: Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake for 9-11 minutes, or until the edges are set and the tops are slightly cracked.
- Cool and Serve: Allow the cookies to cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely. The snickerdoodles can be served warm or at room temperature.
Notes
- For an extra tangy flavor, add a few drops of lemon or vanilla extract to the dough.
- If cream of tartar isn't available, use 2 teaspoons of baking powder instead.
Nutrition
Calories: 184kcalCarbohydrates: 26gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 36mgSodium: 102mgPotassium: 68mgFiber: 1gSugar: 15gVitamin A: 261IUVitamin C: 0.03mgCalcium: 14mgIron: 1mg
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