Authentic Snickerdoodle Cookies: Chewy, Soft, and Full of Cinnamon Flavor
Discover the perfect Authentic Snickerdoodle Cookies recipe for soft, chewy treats every time. Learn how to make these cinnamon-sugar classics from scratch with easy-to-follow steps.
Equipment
- 1 Mixer
- 1 Large Mixing Bowl
- 1 Mixing Spoon
- 1 Small Mixing Bowl
Ingredients
- 1 cup real butter
- 2 cups sugar
- 2 3/4 cups flour
- 2 tsp cream of tarter
- 2 tbsp ground cinnamon
- 1 1/4 tsp salt
- 3/4 tsp baking soda
- 1 tbsp vanilla extract
- 2 large eggs
- extra cinnamon and sugar in a small bowl
Instructions
- Preheat your oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy. This may take a few minutes, so be patient. The key to a perfect snickerdoodle is the creamy texture of the butter and sugar mixture.
- In a separate bowl, whisk together the flour, cream of tarter, ground cinnamon, salt, and baking soda. This will ensure that all the dry ingredients are evenly distributed in the dough.
- Gradually add the dry ingredient mixture into the butter and sugar mixture. Mix well until a soft dough forms.
- In a small bowl, beat the eggs and vanilla extract together. Then add this mixture to the dough, blending until everything is well combined. Now cover the dough and let it rest in the fridge for 20 - 25 minutes before cooking.
- Time to shape your snickerdoodle cookies! Roll tablespoon-sized portions of dough into balls using your hands. In a separate small bowl, combine 2 tablespoons of sugar with 1 tablespoon of ground cinnamon. Roll each dough ball in this cinnamon-sugar mixture until fully coated.
- Place the coated dough balls onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading during baking. Take a fork and press down gently in the center of each cookie.
- Bake in the preheated oven for about 10-12 minutes or until the cookies are golden brown around the edges but still soft in the center. Remember, slightly underbaking them will result in a chewier texture.
- Once baked, remove the cookies from the oven and let them cool on the baking sheet for a few minutes. Transfer them to a wire rack to cool completely before serving.