Description
Snickerdoodle cookies dance with cinnamon-sugar charm, offering a classic American treat that melts in your mouth. Generations of bakers cherish these tender, crackly-topped delights that bring warmth and nostalgia to any kitchen gathering.
Ingredients
Scale
Main Ingredients:
- 2 ¾ cups (345 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, at room temperature
- 1 ½ cups (300 grams) granulated white sugar
- 2 large eggs, at room temperature
Spices and Seasonings:
- 2 teaspoons (4 grams) ground cinnamon
- ¼ cup (50 grams) granulated white sugar
- 2 teaspoons cream of tartar
- ½ teaspoon salt
- 1 teaspoon baking soda
Flavor Enhancers:
- 1 teaspoon pure vanilla extract
Instructions
- Position the oven rack centrally and preheat to 400°F (200°C). Line two baking sheets with parchment paper.
- Whisk together granulated sugar and ground cinnamon in a compact mixing bowl, creating the coating mixture.
- In a spacious mixing bowl, thoroughly combine all-purpose flour, baking soda, cream of tartar, and kosher salt using a wire whisk.
- Using a stand mixer or hand mixer, cream softened unsalted butter until smooth and velvety, ensuring no lumps remain.
- Gradually incorporate granulated sugar into the butter, mixing until the texture becomes light and fluffy.
- Introduce eggs one at a time, thoroughly blending after each addition. Pause to scrape down the mixing bowl’s interior surfaces, guaranteeing uniform incorporation.
- Pour in pure vanilla extract and mix until completely integrated.
- Gently fold the dry flour mixture into the wet ingredients, stirring until a cohesive dough forms. If the dough appears exceptionally soft, refrigerate for approximately 60 minutes to enhance manageability.
- Portion the dough into 40-gram spheres, each measuring roughly 2 inches (5 centimeters) in diameter.
- Roll each dough ball generously in the prepared cinnamon-sugar mixture. Arrange on prepared baking sheets, maintaining 3 inches (7.5 centimeters) between cookies. Delicately flatten each cookie to approximately 3 inches (7.5 centimeters) using the bottom of a glass.
- Bake for 7-9 minutes until edges become slightly firm while maintaining a soft center. Transfer immediately to a wire cooling rack to prevent continued baking.
Notes
- Cold ingredients can sabotage your baking texture, so pull out butter and eggs an hour before mixing.
- Kitchen scales eliminate guesswork, delivering precise measurements that guarantee consistent coating coverage.
- Refrigerating dough transforms potential cookie chaos into structured, flavorful perfection by allowing ingredients to meld and settle.
- Prep Time: 20 minutes
- Cook Time: 9 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 235
- Sugar: 15.5 g
- Sodium: 45 mg
- Fat: 9.5 g
- Saturated Fat: 5.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2.5 g
- Cholesterol: 35 mg