Description
Snickerdoodle magic brings classic comfort with cinnamon-sugared perfection. Homemade warmth blends buttery sweetness and nostalgia, inviting you to savor each delightful, pillowy cookie.
Ingredients
Scale
Main Ingredients:
- 2 sticks (226 grams) salted butter
- 1 1/3 cups (266 grams) granulated sugar
- 1/3 cup (66 grams) packed brown sugar
- 2 large eggs
- 3 1/4 cups (406 grams) all-purpose flour
Flavor Enhancers:
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons cream of tartar
- 3/4 teaspoon kosher salt
- 1 teaspoon baking soda
Coating:
- 1/3 cup (66 grams) granulated sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F and prepare baking sheets with parchment paper or silicone mat to prevent sticking.
- Using a mixer, cream butter for 2 minutes until smooth, occasionally scraping the bowl’s sides and bottom for even consistency.
- Incorporate granulated and brown sugars, beating for an additional 2 minutes until light, fluffy, and free of sugar lumps.
- Add eggs individually, mixing thoroughly after each addition. Blend in vanilla extract until the mixture becomes creamy and uniform.
- Carefully measure flour using the spoon-and-level method. Combine flour, baking soda, kosher salt, and cream of tartar in a separate bowl.
- Gradually mix dry ingredients into wet ingredients on low speed, stopping when just combined. Avoid overmixing to maintain cookie tenderness.
- Form dough into 1.5-2 inch balls using a cookie scoop or spoon.
- Create a cinnamon-sugar coating by mixing granulated sugar and ground cinnamon in a separate bowl.
- Roll each dough ball completely in the cinnamon-sugar mixture, ensuring full coverage.
- Arrange coated dough balls on prepared baking sheets, spacing them 2 inches apart to allow for spreading.
- Bake for 9-11 minutes until edges are set but centers remain slightly shiny, maintaining a soft, chewy texture.
- Immediately after removing from oven, gently reshape cookie edges toward the center using a spoon to create a rounder, thicker shape.
- Let cookies rest on the baking sheet for 3-5 minutes before transferring to a wire rack for complete cooling.
Notes
- Spoon and level flour precisely to avoid dense, heavy cookies that can ruin the delicate texture.
- Ensure butter is softened but not melted to achieve the perfect creamy consistency for a tender crumb.
- Roll dough balls generously in cinnamon-sugar mixture for maximum flavor and that classic snickerdoodle look.
- Pull cookies from the oven when edges are set but centers appear slightly underbaked to guarantee a soft, chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 145
- Sugar: 10 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 0.5 g
- Protein: 1.5 g
- Cholesterol: 25 mg