Classic Snickerdoodle Cookies
Soft and chewy snickerdoodle cookies with a delightful cinnamon flavor, perfect for sharing at any occasion.
Ingredients
Cookie Ingredients
- 1 Cup Unsalted Butter (softened or 1/2 cup shortening and 1/2 cup butter) Ensure butter is softened, not melted.
- 1.5 Cups Sugar
- 2 Large Eggs (slightly whisked)
- 1.5 teaspoons Vanilla Extract
- 3 Cups All-Purpose Flour
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar Can be substituted with baking powder.
- 0.5 teaspoon Salt
Cinnamon Sugar Coating
- 4 Tablespoons Sugar
- 4 teaspoons Cinnamon For an extra flavor boost, use fresh ground cinnamon.
Instructions
Preparation
- Preheat the oven to 375 degrees F (190 degrees C).
- Line a baking sheet with parchment paper or a silpat.
- In the bowl of a standing mixer, beat the softened butter and sugar together for about 3 minutes until creamy.
- Add the whisked eggs and vanilla extract, and beat for a few seconds until mixed well.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet mixture and mix for about 30 seconds until combined.
- In a small bowl, mix the sugar and cinnamon together.
Baking
- Roll the cookie dough into small balls and then roll them in the cinnamon sugar mixture.
- Place the dough balls on the prepared baking sheet.
- Bake for 8-9 minutes, or until cracks just start to appear on the surface.
- Cool on the baking sheet as they will continue to crack.
Notes
Store baked cookies in an airtight container at room temperature for up to one week. Freeze in a freezer-safe container or bag for up to three months. For a thicker cookie, refrigerate the dough for 30 minutes before baking.