Classic Cinnamon-Sugar Snickerdoodle Cookies
Snickerdoodles are soft, chewy sugar cookies rolled in a delightful cinnamon-sugar coating. Their distinct tang and texture come from cream of tartar, making them a beloved classic.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Base Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 tsp ground cinnamon
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butter and granulated sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the additional granulated sugar and cinnamon for the coating.
- Scoop tablespoon-sized portions of dough and roll them into balls, then coat each ball in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.
Notes
For extra chewy cookies, slightly underbake them and let them finish setting on the baking sheet.