Classic Snickerdoodles
Snickerdoodles are soft, chewy cookies rolled in cinnamon sugar before baking, which gives them their crackled surface and warm spiced coating. Cream of tartar in the dough adds a mild tang that sets them apart from a standard sugar cookie. The whole batch bakes up in under 30 minutes.
Equipment
- Mixing Bowl
- Hand mixer
- Baking sheet
- Parchment Paper
- Cookie scoop
Ingredients
For the Dough:
- ½ cup unsalted butter softened
- ½ cup granulated sugar
- ⅓ cup light brown sugar packed
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour sifted
- ½ teaspoon baking soda
- ¼ teaspoon cream of tartar
- ¼ teaspoon salt
For the Spice Coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the Dough: In a mixing bowl, cream together the softened butter, granulated sugar, and light brown sugar using a hand mixer until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, beating well until combined.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.
- Prepare the Coating: In a small bowl, mix the granulated sugar and ground cinnamon for the spice coating.
- Shape the Cookies: Using a cookie scoop or your hands, shape the dough into 1-inch balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Bake: Place the coated dough balls onto the prepared baking sheet, spaced 2 inches apart. Bake for about 10 minutes or until the edges are lightly golden and the center is set.
- Cool: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This allows them to firm up and achieve the perfect chewy-center consistency.
Notes
- For an extra flavor twist, add a pinch of nutmeg to the cinnamon-sugar coating.
- Use soft butter to ensure a smooth, creamy dough.
- If you find the dough too soft, refrigerate for 30 minutes before rolling into balls.
Nutrition
Calories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 18mgSodium: 52mgPotassium: 23mgFiber: 0.4gSugar: 9gVitamin A: 130IUVitamin C: 0.01mgCalcium: 9mgIron: 0.5mg
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