Description
Classic snickerdoodle cookies blend cinnamon-sugar comfort with buttery richness, creating a nostalgic American treat. Crisp edges and tender centers make these simple cookies irresistible for home bakers seeking sweet satisfaction.
Ingredients
Scale
- 2 sticks (1 cup or 227 g) salted butter
- 2 large eggs
- 3 ¼ cups (390 g) all-purpose flour
- 1 ⅓ cups (265 g) granulated sugar
- ⅓ cup (70 g) brown sugar, packed
- 2 tsp vanilla extract
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ¾ tsp kosher salt
- ⅓ cup (65 g) granulated sugar (for rolling)
- 1 ½ tbsps ground cinnamon (for rolling)
Instructions
- Creaming: Whip butter in a mixing vessel until silky and uniform, creating a smooth foundation for the cookie dough.
- Sugar Integration: Blend granulated and brown sugars vigorously until the mixture transforms into a light, airy consistency with no visible sugar granules.
- Wet Ingredient Fusion: Introduce eggs and vanilla extract, mixing thoroughly to create a homogeneous liquid base that will bind the cookie ingredients.
- Dry Ingredient Preparation: Combine flour, baking soda, kosher salt, and cream of tartar, ensuring even distribution of leavening agents.
- Dough Formation: Gently fold dry ingredients into butter mixture, stirring minimally to prevent overworking. Stop mixing once flour completely integrates.
- Coating Preparation: Whisk cinnamon and granulated sugar in a shallow dish to create a fragrant coating.
- Shaping and Coating: Craft uniform dough spheres, then delicately roll each ball through the cinnamon-sugar mixture, ensuring complete and even coverage.
- Baking Process: Arrange cookie spheres on prepared baking sheets with ample spacing. Slide into a preheated oven, monitoring carefully to achieve a crisp exterior with a tender center.
- Finishing Touches: Immediately after removing from the oven, use a utensil to reshape cookie edges while the dough remains malleable. Allow cookies to stabilize on the baking sheet for several minutes.
- Storage and Serving: While still warm, re-roll cookies in cinnamon-sugar mixture. For extended enjoyment, freeze unbaked dough balls in an airtight container for up to three months. Serve alongside a chilled glass of milk for ultimate indulgence.
Notes
- Butter Whipping Technique: Whip butter until silky and uniform to create a smooth, creamy base that guarantees tender cookies with perfect texture.
- Sugar Blending Mastery: Blend sugars vigorously until light and airy, eliminating sugar granules to ensure a consistent, smooth cookie dough structure.
- Minimal Mixing Magic: Fold dry ingredients gently into wet mixture, stopping immediately when flour integrates to prevent tough, dense cookies.
- Freezing Pro Tip: Freeze unbaked dough balls in an airtight container for up to three months, allowing spontaneous cookie baking whenever cravings strike.
- Prep Time: 15 minutes
- Cook Time: 9-11 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 22
- Calories: 162
- Sugar: 14 g
- Sodium: 80 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 30 mg