Description
Soft Snickerdoodle Cookies with soft centers, lightly crisp edges, and a double cinnamon-sugar coating. This easy homemade cookie recipe comes together with pantry staples and bakes in just 30 minutes for a tender, classic treat.
Ingredients
Scale
- 1 cup salted butter, softened
- 1 1/3 cups granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar, for rolling
- 1 1/2 tablespoons ground cinnamon
Instructions
- Preheat the oven to 350°F and line baking sheets with parchment paper or silicone mats.
- Beat the softened butter until smooth.
- Add 1 1/3 cups granulated sugar and the brown sugar, then beat until light and fluffy.
- Add the eggs and vanilla extract, then mix until smooth and fully combined.
- In a separate bowl, combine the flour, baking soda, kosher salt, and cream of tartar.
- Add the dry ingredients to the wet mixture and mix just until the flour streaks disappear.
- Scoop the dough into balls about 1 1/2 to 2 inches wide.
- Stir together the remaining 1/3 cup granulated sugar and cinnamon in a small bowl.
- Roll each dough ball in the cinnamon-sugar mixture to coat.
- Place the dough balls on the prepared baking sheets about 2 inches apart.
- Bake for 9 to 11 minutes, until the edges are set and the centers still look slightly shiny.
- Immediately use a spoon to gently push the cookie edges inward to make the cookies rounder and thicker.
- Let the cookies rest on the baking sheet for 3 to 5 minutes.
- Transfer the cookies to a wire rack.
- While still warm, roll or dip each cookie again in the remaining cinnamon sugar.
- Serve warm or let cool completely before storing.
Notes
- Do not overmix the dough after adding the flour.
- Do not overbake; slightly underbaked centers help keep the cookies soft and chewy.
- Spoon and level the flour for the best texture.
- You can freeze the shaped, cinnamon-sugar-coated dough balls for up to 3 months and bake from frozen with a couple of extra minutes added.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 147
- Sugar: 12
- Sodium: 95
- Fat: 6
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 1
- Carbohydrates: 22
- Fiber: 1
- Protein: 2
- Cholesterol: 26