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Classic Snickerdoodle Cookies: 11 Minutes to Joy

Classic Snickerdoodle Cookies
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Learn how to make classic Snickerdoodle cookies. These cookies are wonderfully chewy, buttery, and coated in a sweet cinnamon-sugar mix. They are a perfect treat for family gatherings and are sure to be a hit with kids.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the cinnamon-sugar coating: 2 tablespoons granulated sugar, 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 2 tablespoons of granulated sugar and 1 teaspoon of cinnamon for the coating.
  7. Roll the cookie dough into 1-inch balls.
  8. Roll each ball in the cinnamon-sugar mixture to coat evenly.
  9. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  10. Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For chewier cookies, bake for a shorter time. For crispier cookies, bake for a minute or two longer.
  • You can chill the dough for 30 minutes before rolling if it is too soft to handle.
  • Ensure your cream of tartar is fresh for the best texture.

Nutrition

Find it online: https://whiskdaily.com/classic-snickerdoodle-cookies-recipe/