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Snickerdoodle Cookies

Snickerdoodle cookies are classic American treats with a crinkled top and a delightful cinnamon-sugar coating, evoking warmth and nostalgia.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 2 cup 1 cup unsalted butter Room temperature for better mixing
  • 1 cup granulated sugar For sweetness
  • 1 cup brown sugar Adds depth and moisture
  • 2 large eggs Binding component
  • 2.75 cup all-purpose flour Base for cookies
  • 1 teaspoon vanilla extract For flavor
  • 2 teaspoon cream of tartar Key for texture
  • 1 teaspoon baking soda Leavening agent
  • 0.5 teaspoon salt To balance sweetness
For the Cinnamon Sugar Coating
  • 3 tablespoon granulated sugar For coating
  • 1 tablespoon ground cinnamon Main spice flavor

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  3. Beat in the eggs one at a time, followed by the vanilla extract.
Combining Ingredients
  1. In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  2. Gradually add the dry mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
Forming Cookies
  1. In a small bowl, combine the granulated sugar and ground cinnamon.
  2. Scoop out tablespoon-sized portions of dough and roll them into balls.
  3. Roll each ball in the cinnamon-sugar mixture until fully coated.
Baking
  1. Place the cookie dough balls on a baking sheet lined with parchment paper, leaving space for them to spread.
  2. Bake for 8-10 minutes, or until the edges are golden and the tops are slightly cracked.
  3. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store cookies in an airtight container at room temperature for up to a week. For long-term storage, freeze the dough for up to 3 months.