The Best Snickerdoodle Cookie Recipe
Servings 24
Ingredients
- 1 cup Unsalted Butter softened
- 1 1/2 cups Sugar
- 2 large Eggs
- 2 teaspoons Vanilla
- 2 3/4 cups All-Purpose Flour
- 1 1/2 teaspoons Cream of Tartar use 1 teaspoon for less tang
- 1/2 teaspoon Baking Soda
- 1 teaspoon Salt
Cinnamon-Sugar Coating:
- 1/4 cup Sugar
- 1 1/2 tablespoons Ground Cinnamon
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a big mixing bowl, cream together softened butter and sugar until it’s light and fluffy, about 4-5 minutes. Scrape the sides, then add eggs and vanilla, and continue to cream for another 1-2 minutes.
- Stir in the flour, cream of tartar, baking soda, and salt, mixing just until everything is combined.
- In a small bowl, combine sugar and cinnamon for the coating.
- For an extra touch, refrigerate the dough for 20-30 minutes if time allows. Roll the dough into small, round balls, and coat them generously in the cinnamon-sugar mixture. Use a spoon to coat them a second time, ensuring the cookies are fully covered.
- If you prefer flatter snickerdoodles, press down in the center of each ball before placing them in the oven. This prevents them from puffing up too much.
- Arrange the coated dough balls on a parchment paper-lined baking sheet. Bake for 9-11 minutes.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.
Notes
- Can you freeze these Snickerdoodle cookies? Absolutely! Pop them in freezer-safe bags, and they’ll stay fresh for up to 3 months. Just let them thaw at room temperature for about 30 minutes when you’re ready to enjoy.
- Wondering how to store them to keep that softness? Cover them well, and these soft snickerdoodles will stay fresh for 24-48 hours at room temperature.
- How do you know when snickerdoodles are done baking? Keep an eye on them! Set your timer for 8-9 minutes initially, and check for that slightly underdone look. They’ll firm up once out of the oven. Enjoy your delightful snickerdoodles!