Description
Looking for the perfect Snickerdoodle Recipe? Discover a foolproof way to bake delicious snickerdoodles at home!
Ingredients
Scale
- 2½ cups (313g) all-purpose flour
- 2 teaspoons cream of tartar (crucial for authentic flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 1⅓ cups (267g) granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- ¼ cup (50g) granulated sugar
- 1½ tablespoons ground cinnamon (adjust to taste)
Instructions
- Step 1: Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper. This temperature creates the perfect environment for the cookies to rise slightly and then settle into their characteristic crinkly tops.
- Step 2: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined. This even distribution ensures your snickerdoodles will have consistent texture and rise uniformly.
- Step 3: In a large bowl, beat the softened butter and sugar together until light and fluffy, about 2-3 minutes. Don’t rush this step – proper creaming incorporates air that helps create that perfect snickerdoodle texture. The mixture should be noticeably lighter in both color and consistency.
- Step 4: Add eggs one at a time, beating well after each addition, then stir in the vanilla extract until fully incorporated. The mixture might look slightly curdled, but don’t worry – it will come together when you add the dry ingredients.
- Step 5: Gradually add the flour mixture to the butter mixture, mixing on low speed just until combined. Be careful not to overmix – stop as soon as the flour disappears to keep your snickerdoodles tender.
- Step 6: In a small bowl, mix together the granulated sugar and cinnamon for the coating until uniformly combined. I like to use a fork to ensure the cinnamon is evenly distributed throughout the sugar.
- Step 7: Scoop dough using a 1½-tablespoon cookie scoop or spoon, roll into balls, then roll each ball in the cinnamon-sugar mixture until thoroughly coated. Place on prepared baking sheets, leaving about 2 inches between cookies for spreading.
- Step 8: Bake for 9-11 minutes until the edges are set but the centers still look soft and slightly underdone. The cookies should have puffed up and then slightly flattened with characteristic cracks on top. For the chewiest snickerdoodles, err on the side of underbaking rather than overbaking.
- Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. The cookies will continue to firm up as they cool while maintaining that perfect chewy center.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg