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Snickerdoodle Cookies

Classic Snickerdoodle Cookies with crisp edges and soft centers, coated in a warm cinnamon-sugar mix.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour Spoon and level to measure properly.
  • 2 teaspoons cream of tartar Essential for the tangy flavor.
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar Plus additional for rolling.
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 1/4 cup granulated sugar For rolling.
  • 2 tablespoons ground cinnamon For rolling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine flour, cream of tartar, baking soda, and salt; set aside.
  3. In a large mixing bowl, cream together the softened butter and sugar until fluffy.
  4. Beat in the eggs and vanilla extract until well combined.
  5. Gradually mix in the dry ingredients until just combined.
  6. In a small bowl, mix together the sugar and cinnamon for rolling.
Baking
  1. Roll the dough into balls and then roll in the cinnamon sugar mixture.
  2. Place on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  3. Bake in preheated oven for 8-10 minutes, or until the edges are lightly golden.
  4. Remove from the oven and let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve warm or at room temperature. Pair with milk, coffee, or tea. For a dessert plate, offer alongside vanilla ice cream or a dollop of whipped cream and a dusting of cinnamon.
Cool completely before storing. Keep in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies in a single layer on a tray until firm, then transfer to a freezer bag for up to 3 months; thaw at room temperature.
Tips: Measure flour properly, don’t overmix, chill the dough if sticky, watch bake time closely for soft centers, and press slightly on dough balls for extra crunch.