Snickerdoodle Cookies
Classic snickerdoodle cookies that are soft, chewy, and coated in cinnamon-sugar. Easy to make and perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- : Lara
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter (softened)
- 1.5 cups granulated sugar
- 2 large eggs
- 2.75 cups all-purpose flour
- 1 teaspoon cream of tartar
- 0.5 teaspoon baking soda
- 0.25 teaspoon salt
Cinnamon-Sugar Coating
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated.
- In a separate medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing until just combined. Do not overmix.
- In a small shallow dish, combine 2 tablespoons granulated sugar and ground cinnamon for the coating.
- Scoop rounded tablespoons of dough and roll into smooth balls.
- Roll each dough ball in the cinnamon-sugar mixture until well coated.
- Place coated dough balls onto prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 9-11 minutes, or until edges are lightly golden brown and centers are still soft.
- Let cookies cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
For a richer flavor, you can use brown sugar in place of some of the granulated sugar in the dough. Add a pinch of nutmeg or ground ginger to the cinnamon-sugar mixture for extra spice. For chocolate lovers, fold in mini chocolate chips. For a citrus twist, add lemon or orange zest to the dough. Do not overmix the dough. Ensure butter is softened but not melted. Measure flour correctly by spooning and leveling.