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Snickerdoodle Cookies

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Soft, chewy, and perfectly spiced Snickerdoodle Cookies with that signature tangy kick and irresistible cinnamon-sugar coating.

Ingredients

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  • 2 ½ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¾ teaspoon kosher salt
  • 2 sticks (1 cup) unsalted butter, softened
  • 1¾ cups granulated sugar
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat the oven to 400°F.
  2. Line 2 large ungreased cookie sheets or baking sheets with parchment paper.
  3. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Set the dry mixture aside.
  5. In the bowl of an electric mixer, cream the butter and 1 ½ cups of the sugar together.
  6. Beat until the mixture is light and fluffy, 3 to 5 minutes.
  7. Beat in the eggs and vanilla extract.
  8. Scrape the sides of the bowl with a spatula.
  9. Turn the mixer to low speed.
  10. Slowly add the flour mixture to the wet ingredients.
  11. Mix until just well combined, do not overmix.
  12. Mix the remaining ¼ cup sugar and cinnamon together in a small bowl.
  13. Use a 1½-tablespoon cookie scoop to measure out dough balls.
  14. Roll each dough ball in your hands to even it out.
  15. Roll each dough ball in the cinnamon-sugar mixture to thoroughly coat.
  16. Place the coated dough balls on the prepared baking sheets, 2½ inches apart.
  17. Bake until the edges are just golden, 8 to 9 minutes.
  18. Cool cookies completely on a wire rack.

Notes

Ensure butter is softened, not melted, for the best cookie texture.
Do not overbake; cookies should look slightly underdone in the center.
Roll dough generously in the cinnamon-sugar mixture for maximum flavor.
Use a cookie scoop for uniform cookies that bake evenly.

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