Snickerdoodle Cookies
Delightfully soft and sweet, these classic Snickerdoodle cookies are characterized by their unique cinnamon flavor and cream of tartar tang, making them a cherished treat for all occasions.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Ensure butter is at room temperature.
- 1.5 cups granulated sugar
- 2 large eggs Add one at a time.
- 2.75 cups all-purpose flour Use the scoop and level method for measuring.
- 2 teaspoons cream of tartar Essential for texture and flavor.
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Cinnamon Sugar Coating
- 3 tablespoons sugar For rolling.
- 1 tablespoon ground cinnamon For rolling.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs, one at a time, blending well after each addition.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar and the ground cinnamon for the rolling mixture.
- Scoop out the dough and roll it into 1-inch balls. Roll each ball in the cinnamon-sugar mixture to coat.
- Place the coated dough balls on a baking sheet, spacing them about 2 inches apart.
Baking
- Bake in the preheated oven for 10 to 12 minutes, or until the edges are barely golden.
- Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
To keep cookies fresh, store them in an airtight container. For longer storage, freeze cookies after they cool, placing them in a zip-lock bag. Can last up to 3 months in the freezer.