Snickerdoodle Cookie Recipe
These classic snickerdoodle cookies are thin with crisp edges, soft and chewy centers, and a cinnamon sugar coating. The dough requires no chilling, and the cookies bake in just 9 to 12 minutes.
Ingredients
For the Cookies
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup unsalted butter cool room temperature
- 1½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cinnamon Sugar Coating
- ⅓ cup granulated sugar
- 2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F. Line a large baking sheet with parchment paper. Set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and kosher salt. Set aside.2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large mixing bowl, use a hand mixer to cream the butter and 1½ cups granulated sugar for about 2 minutes.1 cup unsalted butter, 1½ cups granulated sugar
- Add the eggs and vanilla extract. Mix until smooth and completely combined.2 large eggs, 1 teaspoon vanilla extract
- Add the dry ingredients to the butter mixture. Mix until completely combined and a cookie dough forms.
- Using a 1-Tablespoon cookie scoop, portion out the dough. Roll each portion between your hands to form a ball about 1 inch in diameter.
- Combine ⅓ cup granulated sugar and the cinnamon in a small, shallow dish.⅓ cup granulated sugar, 2 tablespoons ground cinnamon
- Place each cookie dough ball into the cinnamon sugar mixture and use a spoon to coat it completely.
- Arrange the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 9 to 12 minutes. My cookies were best around 10 to 11 minutes. The edges should look set, the tops should be slightly cracked, and the centers should still look puffed and soft.
- Let the cookies cool on the baking sheet for about 5 minutes. They will flatten and continue to set as they cool.
- Transfer the cookies to a wire rack and allow them to cool completely.
Notes
Recipe Notes
Use butter that is at a cool room temperature. Avoid butter that is extremely soft, greasy, or beginning to melt.
Don't overbake the cookies while waiting for the centers to flatten. They should still be puffed when they come out of the oven. They will flatten and finish setting as they rest on the hot baking sheet.
Store completely cooled cookies in an airtight container at room temperature. For the best texture, enjoy them within about 4 to 5 days.
Tried this recipe?Let us know how it was!
