Get ready to transform your kitchen into a heavenly bakery with these irresistible Snickerdoodle cookies that promise to make your taste buds dance! Imagine biting into a soft, chewy cookie with a perfect cinnamon-sugar coating that crackles delicately with each bite. These aren't just cookies; they're a nostalgic journey back to grandma's kitchen, packed with warm, comforting flavors that will have everyone begging for your secret recipe. Whether you're a baking novice or a seasoned pro, these Snickerdoodles are about to become your new go-to dessert that'll impress family and friends alike!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 36 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups of granulated sugar using an electric mixer. Beat until light and fluffy, approximately 3-4 minutes.
- Add eggs one at a time, mixing thoroughly after each addition. Incorporate vanilla extract and mix until well combined.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt to ensure even distribution of leavening agents.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix.
- In a small bowl, mix 3 tablespoons of granulated sugar with ground cinnamon for the cookie coating.
- Using a cookie scoop or spoon, form dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture, ensuring complete coverage.
- Place coated dough balls on prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake in the preheated oven for 9-11 minutes, or until edges are lightly golden and centers appear slightly soft.
- Remove from oven and let cookies rest on baking sheets for 5 minutes to set, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted for the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender.
- Uniform Size: Use a cookie scoop for consistent cookie sizes and even baking.
- Cinnamon-Sugar Coating: Roll cookies generously in the mixture for maximum flavor.
- Watch Baking Time: Remove cookies when edges are golden but centers look slightly underbaked for that signature chewy texture.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to prevent breaking.
- Storage Tip: Store in an airtight container to maintain softness for up to 5 days.
Nutrition Facts
Calories: 130kcal
Carbohydrates: 17g
Protein: g
Fat: 7g
Saturated Fat: g
Cholesterol: 25mg
