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Classic Snickerdoodle Cookies

A small stack of four soft, chewy Snickerdoodle Cookies dusted generously with cinnamon sugar.
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This recipe provides instructions for making soft, chewy Snickerdoodle cookies with the signature slight tang from cream of tartar.

Ingredients

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

Instructions

  1. Preheat your oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  6. In a small, shallow bowl, mix the 1/4 cup of sugar and 2 tablespoons of cinnamon for the coating.
  7. Scoop rounded tablespoons of dough and roll them into balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  8. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  9. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  10. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For the best texture, use fresh cream of tartar.
  • Do not flatten the dough balls before baking; they will spread on their own.
  • If you prefer a thicker cookie, chill the dough for 30 minutes before rolling and baking.

Nutrition

Find it online: https://cookerycourier.com/snickerdoodle-cookies-best-recipe-soft-chewy/