Description
This Soft Snickerdoodle recipe yields tender, chewy cookies with a delightful cinnamon-sugar coating. Perfectly balanced sweetness and a hint of vanilla make these classic treats irresistible and easy to bake for any occasion.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- 1 tsp ground cinnamon
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 1/2 tsp sea salt
Cinnamon Sugar Coating
- 1/4 cup granulated sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line three baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 1-2 minutes.
- Add Egg and Vanilla: Beat in the egg and vanilla extract into the creamed mixture for about 1 minute until fully combined and smooth.
- Mix Dry Ingredients: In a separate bowl, gently whisk together the all-purpose flour, baking soda, cream of tartar, ground cinnamon, and sea salt to evenly distribute the leavening agents and spices.
- Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients in two additions, folding in gently with a rubber spatula just until combined, being careful not to overmix.
- Form and Coat Cookies: Using a 2-tablespoon cookie scoop, portion out the dough, roll each portion into a ball, then generously roll each ball in the cinnamon sugar mixture to coat evenly. Place the coated dough balls on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8-9 minutes, rotating the baking sheets halfway through cooking for even baking. Do not overbake; cookies should be lightly browned at the edges and slightly puffy with cracks on top.
- Cool Cookies: Allow the cookies to cool on the baking sheets until they are firm enough to move, then transfer them to a wire rack to cool completely, which prevents sogginess and preserves texture.
- Store Properly: Once cooled, store cookies in an airtight container at room temperature for 3-5 days or freeze them for up to 3 months to maintain freshness.
Notes
- For softer cookies, slightly underbake and allow them to set on the baking sheet after removing from the oven.
- Use room temperature butter and egg to ensure proper mixing and texture.
- The cream of tartar is key to the classic snickerdoodle texture and slight tang; do not omit if possible.
- Rolling the dough balls well in cinnamon sugar before baking enhances the cookie’s signature flavor and appearance.
- Cookies will firm up as they cool; avoid overbaking to maintain softness inside.
- Freezing dough balls before baking can help manage baking schedules and also intensify flavors.
- Prep Time: 10 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
