Description
This Snickerdoodle Cookie Recipe is a perfect blend of soft, chewy, and cinnamon-sugar goodness. With its easy-to-follow instructions, simple ingredients, and exceptional flavor, this snickerdoodle recipe is bound to be a hit. Learn how to make soft and chewy snickerdoodles that are guaranteed to impress every time. Ideal for any occasion, these cookies offer the perfect balance of texture and flavor!
Ingredients
1 cup salted butter (2 sticks), softened
1 and 1/3 cups granulated sugar
1/3 cup brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
3 and 1/4 cups all-purpose flour, spooned and leveled
1 teaspoon baking soda
3/4 teaspoon kosher salt
1 and 1/2 teaspoons cream of tartar
For the Cinnamon-Sugar Coating:
2 tablespoons granulated sugar
2 teaspoons ground cinnamon
Instructions
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Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
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Beat softened butter in a large bowl until smooth. Add granulated sugar and brown sugar, and beat until light and fluffy.
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Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
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In a separate bowl, whisk flour, baking soda, salt, and cream of tartar.
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Gradually combine the dry ingredients with the wet ingredients, mixing until just combined. Avoid overmixing.
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Mix the cinnamon and sugar in a small bowl for the coating.
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Roll dough into 1.5-inch balls and coat in the cinnamon-sugar mixture.
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Place coated dough balls on baking sheets, spaced apart.
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Bake for 10-12 minutes until edges are set and golden. Centers should be slightly underbaked but will firm up as they cool.
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Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
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Vegan Version: Use vegan butter and flaxseed meal mixed with water as an egg substitute.
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Gluten-Free Version: Substitute with a 1:1 gluten-free all-purpose flour blend.
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Chocolate-Dipped Option: After baking, dip half of each cookie in melted chocolate.
