Classic Snickerdoodles
Traditional dish · American
The quintessential Snickerdoodle, featuring a soft, chewy center and a slightly crisp edge, coated in a cinnamon-sugar mixture. These cookies are known for their distinctive tangy flavor from cream of tartar.
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Ingredients
- All-purpose flour2 3/4 cups
- Cream of tartar2 teaspoons
- Baking soda1 teaspoon
- Salt1/2 teaspoon
- Unsalted butter, softened1 cup
- Granulated sugar1 1/2 cups
- Eggs2 large
- Vanilla extract1 teaspoon
- Granulated sugar (for coating)2 tablespoons
- Ground cinnamon (for coating)2 tablespoons
Steps
- 1
Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- 2
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- 3
In a large bowl, cream together softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- 4
Beat in eggs one at a time, then stir in vanilla extract.
- 5
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6
In a small bowl, combine 2 tablespoons granulated sugar and 2 tablespoons ground cinnamon for the coating.
- 7
Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture.
- 8
Place dough balls about 2 inches apart on the prepared baking sheets.
- 9
Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still slightly soft.
- 10
Let cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
