Nothing beats the timeless appeal of a snickerdoodle cookie—soft, chewy, with a hint of tang from cream of tartar, complemented by a cinnamon-sugar coating. This cherished family recipe has been perfected over 30 years, offering a guaranteed treat every time you bake it.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Total Time: 1 hour (including chilling time)
- Servings: Approximately 36 cookies
Why You’ll Love This Recipe
- Perfectly soft and chewy texture every time.
- The balance of sweet and spice from the cinnamon-sugar coating.
- Simple to prepare with ingredients you likely have on hand.
- Ideal for baking with kids or as a crowd-pleasing gift.
Ingredients
- 1 cup Unsalted Butter (softened): Ensures the cookies are moist and tender. You can use margarine if necessary but expect slight texture differences.
- 1 1/2 cups Sugar: Provides sweetness and contributes to the crispy edges.
- 2 large Eggs: Serve as a binding agent for the dough, providing structure and richness.
- 2 teaspoons Vanilla: Adds depth of flavor. Pure vanilla extract is best, but imitation can work in a pinch.
- 2 3/4 cups Flour: The main structural component. Using all-purpose flour keeps it simple.
- 1 1/2 teaspoons Cream of Tartar (for less tang, use 1 teaspoon): Gives the cookies their signature tangy taste and assists in leavening.
- 1/2 teaspoon Baking Soda: Helps the dough rise slightly and enhances the chewiness.
- 3/4 teaspoon Salt: Balances the sweetness and enhances flavor.
- 1/4 cup Sugar: Necessary for the cinnamon-sugar coating; use standard granulated.
- 1 1/2 Tablespoons Cinnamon: Provides the classic snickerdoodle spice profile. You can adjust to taste.
How to Make It
Step 1: Prepare for Baking
Preheat your oven to 350 degrees Fahrenheit. This ensures the cookies bake evenly from the start. Line a baking sheet with parchment paper to prevent sticking and facilitate easy cleanup.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the butter and sugar together for about 4-5 minutes until the mixture turns light and fluffy. This step is crucial for getting the right texture in your cookie as it incorporates air.
Step 3: Add Wet Ingredients
Scrape down the sides of the bowl, then add the eggs and vanilla. Continue creaming for another 1-2 minutes. This helps blend everything uniformly, providing consistency in every bite.
Step 4: Combine Dry Ingredients
Stir in the flour, cream of tartar, baking soda, and salt until just combined. Overmixing can lead to tough cookies, so mix just enough to incorporate everything.
Step 5: Chill and Coat Dough
If time allows, refrigerate the dough for 20-30 minutes. This makes it easier to handle and helps prevent excessive spreading. Roll into small, smooth balls, then thoroughly coat each with the cinnamon-sugar mixture.
Step 6: Bake to Perfection
Place the dough balls on your prepared baking sheet, leaving space to allow for spreading. Bake for 9-11 minutes until edges are set, but centers appear slightly soft. This ensures a chewy center once cooled. Let them cool on the sheet for a few minutes before transferring to a rack.
Recipe FAQs
Can I freeze the dough for later use?
Yes, you can freeze snickerdoodle dough. Shape and coat the balls, then freeze them individually on a tray before transferring to a freezer bag. Bake directly from frozen, adding 1-2 minutes to the baking time.
Why chill the dough before baking?
Chilling helps the butter to solidify, reducing spread during baking and maintaining the thickness and texture. It also enhances flavor as the dough has more time to absorb the components.
What if I don’t have cream of tartar?
If you’re out of cream of tartar, replace both it and the baking soda with 2 teaspoons of baking powder; the texture will differ slightly, but they will still taste great.
