Snickerdoodle Cinnamon Sugar Cookies (Printable version)
Soft, chewy American cookies coated in cinnamon sugar. Ready in 25 minutes, perfect for sharing.
# What you need:
→ Cookie Dough
01 - 2 3/4 cups all-purpose flour
02 - 2 teaspoons cream of tartar
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1 cup unsalted butter, softened
06 - 1 1/2 cups granulated sugar
07 - 2 large eggs
08 - 1 teaspoon pure vanilla extract
→ Cinnamon-Sugar Coating
09 - 1/4 cup granulated sugar
10 - 1 1/2 tablespoons ground cinnamon
# How To:
01 - Preheat the oven to 375°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
03 - In a large bowl, beat the softened butter and sugar together using an electric mixer until light and fluffy, about 2 to 3 minutes.
04 - Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract until evenly incorporated.
05 - Gradually add the dry flour mixture to the wet ingredients, blending on low speed just until combined. Do not overmix.
06 - In a small shallow bowl, stir together the 1/4 cup sugar and ground cinnamon until evenly mixed.
07 - Scoop the dough by rounded tablespoonfuls and roll into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture to coat completely.
08 - Place the coated dough balls about 2 inches apart on the prepared baking sheets to allow for spreading.
09 - Bake for 9 to 11 minutes, or until the edges are set and the centers appear just slightly underbaked for a soft texture.
10 - Let the cookies rest on the baking sheets for 2 minutes, then transfer to a wire rack to cool completely.
# Expert Advice:
01 -
- The cream of tartar gives these cookies a subtle tang that nothing else can replicate, and once you taste it you will understand why snickerdoodles are not just sugar cookies with cinnamon.
- They stay soft for days when stored properly, making them perfect for gifting, packing in lunchboxes, or sneaking at midnight.
02 -
- Pulling the cookies out when the centers still look a little raw is the single most important thing you can do for that soft chewy texture everyone fights over.
- Cream of tartar is not optional because substituting baking powder changes the flavor entirely and you will end up with something that tastes like a plain sugar cookie.
03 -
- If your butter is too warm and the dough feels sticky and soft, pop the whole bowl in the fridge for fifteen minutes and it will firm up to the perfect rolling consistency.
- Use a cookie scoop so every portion is identical and they all bake at the same rate, which means no more guessing which ones are done.