Snickerdoodle Cookie
This Snickerdoodle cookie recipe offers a soft, chewy texture with a classic cinnamon-sugar coating. It’s quick to prepare and uses simple ingredients, making it perfect for everyday baking or special occasions. The dough requires no chilling and can be easily customized to your taste.
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 30 1x
Ingredients
Scale
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Cinnamon-sugar coating:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 180°C (350°F). Line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream softened butter and granulated sugar until light and fluffy (2–3 minutes).
- Beat in eggs one at a time, then add vanilla extract until combined.
- Gradually add dry ingredients to wet mixture; mix on low speed until a soft dough forms. Scrape sides as needed.
- Combine sugar and cinnamon in a small bowl for coating.
- Roll dough into tablespoon-sized balls, then coat each ball thoroughly in the cinnamon-sugar mixture.
- Place coated dough balls on baking sheets, spaced 5 cm (2 inches) apart.
- Bake for 10–12 minutes until edges are golden and centers are soft. Avoid overbaking.
- Cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Notes
Use unsalted butter for best control of saltiness.
Substitute cream of tartar with lemon juice or white vinegar if unavailable.
For softer cookies, bake on the lower end of the time range.
Dough can be frozen before baking for convenience.
Avoid overbaking to maintain chewy centers.
Find it online: https://quickrecipetricks.com/snickerdoodle-cookie/