Snickerdoodles
Description
Soft, chewy, and warmly spiced with cinnamon, Snickerdoodles are a timeless cookie favorite. These sugar-coated treats puff up in the oven, then collapse into a tender, crackly-topped delight.
Ingredients
Instructions
Heat oven to 375ºF (190ºC). Line baking sheets with parchment paper or silicone baking mats.
Mix flour, cream of tartar and baking soda in a bowl. In another bowl, mix 1/3 cup of sugar with the ground cinnamon. Set both bowls aside.
In another bowl, beat the softened butter and 1 1/3 cups of sugar until light and fluffy, 2-3 minutes with a hand or stand mixer.
Add eggs, one at a time, beating well after each addition. Mix in vanilla extract, if using.
Gradually stir the flour into the butter and egg mix, removing until just combined. Don´t overmix.
Scoop dough into 1–1.5 inch balls (1-2 tablesppons). Roll each ball in the cinnamon-sugar mixture until fully coated.
Place balls on the baking sheet about 2 inches apart. Bake for 8–10 minutes, or until the edges are set and the tops are puffed and cracked. Don’t overbake, they’ll continue cooking as they cool.
Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
Nutrition95 calories per serving
Notes
Cream of tartar gives Snickerdoodles their signature tang and chewy texture. Don’t skip it!
Chill the dough for 15–20 minutes if it's too soft to handle or you want thicker cookies.
Roll evenly sized balls for consistent baking. Use an ice cream scoop for speed and uniformity.
These cookies freeze well, both the baked cookies and unbaked dough balls.
Variations
Dip cooled cookies halfway into melted dark or white chocolate. Let set on parchment.
Swap regular butter for browned butter to add a nutty, caramel-like depth.
Add 1/4 cup canned pumpkin and reduce butter slightly. Spice up the coating with nutmeg and cloves.
Add 1 tsp lemon zest to the dough and use a lemon-sugar coating for a bright twist.
Cinnamon sugar can be sticky if spilled, use a damp microfiber cloth sprinkled with a little baking soda to clean countertops or bowls while cookies bake. It'll absorb oils and sugar residue effectively without scratching surfaces.
