Classic Snickerdoodle Cookies
Classic Snickerdoodle Cookies
Ingredients
For the Cookies
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 5
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 5 min
- 6
While the dough is chilling, prepare the cinnamon-sugar coating. In a small shallow bowl, combine 1/4 cup granulated sugar and ground cinnamon.
⏱️ 2 min
- 7
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375
- 8
Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls.
⏱️ 5 min
- 9
Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
⏱️ 3 min
- 10
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min
- 11
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake.
⏱️ 10 min•🌡️ 375
- 12
Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Snickerdoodle Cookies
For the Cookies
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon-Sugar Coating
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- 1
In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, using an electric mixer, cream together the softened unsalted butter and 1 1/2 cups granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the large eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
⏱️ 2 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 5
Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes. This helps prevent the cookies from spreading too much.
⏱️ 5 min - 6
While the dough is chilling, prepare the cinnamon-sugar coating. In a small shallow bowl, combine 1/4 cup granulated sugar and ground cinnamon.
⏱️ 2 min - 7
Preheat your oven to 375°F. Line baking sheets with parchment paper.
⏱️ 5 min•🌡️ 375 - 8
Remove the chilled dough from the refrigerator. Roll the dough into 1-inch balls.
⏱️ 5 min - 9
Roll each dough ball in the cinnamon-sugar mixture until evenly coated.
⏱️ 3 min - 10
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
⏱️ 1 min - 11
Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft. Do not overbake.
⏱️ 10 min•🌡️ 375 - 12
Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely.
⏱️ 3 min