Classic Snickerdoodle Cookies
These Classic Snickerdoodle Cookies are soft, chewy, and coated in cinnamon sugar, embodying the traditional recipe perfectly.
Equipment
- baking sheets
- parchment paper
- cookie scoop
Ingredients
Cookie Dough
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar sifted
- ⅛ teaspoon fine grain salt
- 1 cup unsalted butter at room temperature
- 1 ½ cups granulated sugar
- 2 large eggs
Cinnamon-Sugar Coating
- 2 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
- pinch of salt
Instructions
Cookie Dough
- Preheat the oven to 400°F. Cover two or more baking sheets with parchment paper.
- In a large bowl, whisk together the flour, baking soda, cream of tartar, and salt. Set aside.
- In the bowl of an electric mixer, beat together the butter and granulated sugar until fluffy. Add the eggs and mix again.
- Add the dry mixture to the creamed butter mixture. Mix together on low speed until a consistent dough forms. Chill the dough for 30 minutes.
Cinnamon-Sugar Coating
- Meanwhile, on a small shallow plate, combine the ingredients for the cinnamon-sugar coating.
- Use a cookie scoop to portion the dough and then roll it into walnut-sized balls. Roll each dough ball in the cinnamon-sugar mixture.
- Place about 2” apart on the prepared cookie sheets. Bake for 8 minutes. Let cool on the pans until firm enough to transfer to wire racks. Cool completely.
- Store cookies air tight.
Notes
These cookies are buttery and chewy with a classic cinnamon-sugar coating. They can be stored in an airtight container and are freezer friendly.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 70mgPotassium: 30mgSugar: 9gVitamin A: 250IUCalcium: 10mgIron: 0.5mg
Tried this recipe?Let us know how it was!