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Snickerdoodle Cookies

Snickerdoodle Cookies - recipe card
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Classic snickerdoodle cookies with a soft, chewy center and a crisp cinnamon-sugar crust. The tang from cream of tartar gives these cookies their signature flavor and tender texture.

Ingredients

Scale
  • 1 1/2 cups (188g) all-purpose flour
  • 1 tsp cream of tartar
  • 1/2 tsp baking soda
  • 1/4 tsp kosher salt
  • 1/2 cup (1 stick, 113g) unsalted butter, softened to room temperature
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, at room temperature
  • 1 tsp vanilla extract
  • 2 tbsp granulated sugar (for coating)
  • 2 tsp ground cinnamon (for coating)

Instructions

  1. Preheat the oven to 375°F / 190°C. Line a large baking sheet with parchment paper or a silicone baking mat. This ensures even browning and prevents sticking without added fat.
  2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt. Set aside. Whisking aerates the flour and disperses the leavening agents evenly.
  3. In a large mixing bowl, using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and 3/4 cup granulated sugar on medium speed until light and fluffy, about 2-3 minutes. Proper creaming incorporates air for a tender crumb.
  4. Add the room-temperature egg and vanilla extract to the butter mixture. Beat on medium speed until fully combined, about 30 seconds. Scrape down the sides and bottom of the bowl with a rubber spatula to ensure even mixing.
  5. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no streaks of flour remain. Do not overmix, or the cookies will become tough. The dough will be soft and slightly sticky.
  6. In a small shallow bowl, combine the 2 tablespoons of granulated sugar and 2 teaspoons of cinnamon. Stir together with a fork until uniform. This will be the coating for the cookie dough balls.
  7. Using a 1 1/2-tablespoon cookie scoop (or your hands), portion the dough into 12 equal balls, each about 1.5 inches in diameter. Roll each ball between your palms until smooth.
  8. Roll each dough ball in the cinnamon-sugar mixture, coating all sides. Shake off any excess. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
  9. Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are set and lightly golden, but the centers still look slightly soft and puffed. The cookies will continue to set as they cool.
  10. Remove the baking sheet from the oven and let the cookies cool on the pan for 5 minutes. This allows them to firm up without over-baking. Then transfer the cookies to a wire rack to cool completely.

Notes

Store snickerdoodle cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a single layer in a freezer-safe bag for up to 3 months; thaw at room temperature before serving. To reheat, place on a baking sheet in a 300°F / 150°C oven for 3-5 minutes to refresh the crust.

Nutrition

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Find it online: https://copycatkitchenco.com/snickerdoodle-cookies/