Snickerdoodle Cookies

Ingredients

Cookie Dough

• 2¾ cups all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, just softened
• 1½ cups sugar
• 2 eggs
• 1 tsp vanilla extract

Cinnamon Sugar Coating

• ⅓ cup sugar
• 2 tbsp cinnamon

Instructions

1. Preheat — Oven to 350°F.
2. Mix dry ingredients — Stir together flour, cream of tartar, baking soda, and salt in a large bowl. Set aside.
3. Cream butter and sugar — In a stand mixer, cream together barely softened butter and sugar until light and fluffy, at least 2 minutes.
4. Add wet ingredients — Add eggs and vanilla extract, mix until well blended.
5. Combine — Add dry ingredients to wet ingredients and mix well.
6. Prepare coating — In a small bowl, combine sugar and cinnamon for the coating.
7. Shape and roll — Use a cookie scoop to form dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture twice for full coverage.
8. Bake — Arrange 2 inches apart on an ungreased cookie sheet. Bake 8–10 minutes. Let sit on the pan a few minutes before removing to a wire rack.

Notes

• Cream of tartar is essential — It gives snickerdoodles their signature tangy flavor; substitute with 2 tsp baking powder + ½ tsp lemon juice if needed.
• Butter temperature matters — Butter must be JUST softened (barely indents when pressed) for perfect texture.
• Don't chill the dough — Baking right away gives the best crackly tops.
• They'll look underdone — Snickerdoodles may look slightly underdone fresh from the oven — they continue cooking on the pan.
• Storage — Store in an airtight container at room temperature 3–4 days or freeze up to 4 months.

Nutrition (per cookie)

Tags: #recipe #cookies #dessert #american #snickerdoodle #classic