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Snickerdoodle Cookie Recipe

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3.9 from 2 reviews

This Snickerdoodle Cookie recipe delivers soft, chewy cookies with a delightful cinnamon sugar coating. Perfectly balanced with a tender crumb and a classic tang from cream of tartar, these cookies are easy to make and ideal for any occasion.

Ingredients

Cookie Dough

  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon kosher salt

Cinnamon Sugar Coating

  • ½ cup granulated sugar
  • 2 teaspoons cinnamon

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats and set them aside to be ready for the cookies.
  2. Make the Cookie Batter: In a large bowl, use a hand mixer or stand mixer to beat the softened butter, 1 ½ cups granulated sugar, and eggs together. Beat for a couple of minutes until the mixture is light and fluffy, which helps create a tender cookie texture.
  3. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt until evenly mixed to ensure proper leavening and flavor distribution in the dough.
  4. Mix Dough: Gradually add the dry ingredient mixture to the butter and sugar mixture. Continue to beat until a smooth dough forms without any streaks of flour remaining.
  5. Prepare Cinnamon Sugar Coating: In a small bowl, stir together ½ cup granulated sugar and 2 teaspoons cinnamon to create the signature coating for the Snickerdoodles.
  6. Shape and Coat Cookies: Using your hands or a small cookie scoop, form the dough into approximately ½ inch round balls. Roll each dough ball generously in the cinnamon sugar mixture so they are well coated.
  7. Arrange Cookies for Baking: Place the cinnamon sugar-coated dough balls on the prepared baking sheets, spacing them about two inches apart to allow for spreading during baking.
  8. Bake Cookies: Bake in the preheated oven for 8 to 10 minutes until the cookies turn lightly golden and are no longer doughy in the center. They will look set but still soft.
  9. Cool and Serve: Remove the cookies from the oven and let them cool on the baking sheets for five minutes, then transfer to a cooling rack to cool completely before serving and enjoying.

Notes

  • Using cream of tartar is key to achieving the traditional Snickerdoodle tang and texture.
  • Do not overbake the cookies to maintain their soft, chewy center.
  • For best results, ensure butter is softened but not melted for easy creaming.
  • Cookies can be stored in an airtight container for up to 5 days.
  • For a gluten-free variation, substitute all-purpose flour with a 1:1 gluten-free baking flour blend.

Find it online: https://lauracooks.com/snickerdoodle-cookie-recipe/