The Best Snickerdoodle Cookies
These are the best snickerdoodle cookies I've ever had! I took them to a party recently, and they were a huge hit. Soft and chewy, with a perfect balance of buttery flavor and warm cinnamon!
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Servings: 1.5 oz. cookie
Equipment
- Mixing bowls
- Hand or stand mixer
- Measuring cups and spoons
- baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 2 large eggs
- 1 teaspoon baking soda
- ⅔ cup brown sugar
- 4 teaspoons ground cinnamon
- ½ teaspoon cream of tartar
- 3 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup unsalted butter softened
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream the Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes.
- Add the Eggs and Vanilla: Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Mix in the vanilla extract.
- Combine the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, cream of tartar, salt, and 2 teaspoons of the ground cinnamon.
- Mix the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix the dough.
- Prepare the Cinnamon Sugar Coating: In a small bowl, combine the remaining 2 teaspoons of ground cinnamon with ½ cup of granulated sugar. Mix well.
- Form the Cookies: Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon sugar mixture until fully coated.
- Bake the Cookies: Place the coated dough balls onto the prepared baking sheet, leaving about 2 inches between each cookie. Gently press down on each ball to flatten slightly.
Notes
Recipe Notes
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: The dough can be frozen for up to 3 months. Roll into balls and freeze on a baking sheet before transferring to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.
Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: The dough can be frozen for up to 3 months. Roll into balls and freeze on a baking sheet before transferring to a freezer-safe bag. Bake from frozen, adding 1-2 minutes to the baking time.
