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Snickerdoodle Cookies: A Classic Treat

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Snickerdoodle cookies are a classic, soft, and chewy treat with a delightful cinnamon-sugar coating. This recipe makes it easy to prepare these beloved cookies in under 30 minutes without the need to chill the dough.

Ingredients

1 cup unsalted butter, softened

1 ½ cups granulated sugar

2 large eggs

2 ¾ cups all-purpose flour

2 teaspoons cream of tartar

1 teaspoon baking soda

¼ teaspoon kosher salt

For the topping:

½ cup granulated sugar

2 teaspoons cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a large bowl, beat together the softened butter, granulated sugar, and eggs until the mixture is light and fluffy.
  3. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and kosher salt.
  4. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
  5. In a small bowl, combine the granulated sugar and cinnamon for the topping.
  6. Scoop about 1½-inch portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  7. Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are set.
  9. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • If you want thicker cookies, slightly underbake them.
  • You can add chopped nuts like walnuts or pecans for extra flavor and texture.
  • Use unsalted butter for better control over the salt content.
  • If using salted butter, reduce the amount of kosher salt in the dough.
  • If you prefer a stronger cinnamon flavor, increase the cinnamon in the topping or add a teaspoon to the dough.

Nutrition

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