Print

Easy Snickerdoodle Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 10 reviews

This Easy Snickerdoodle Recipe is a classic holiday favorite featuring soft, cinnamon-sugar coated sugar cookies. Made with simple ingredients and ready in about 30 minutes, these cookies have a slight tang from cream of tartar and a chewy texture, making them utterly irresistible.

Ingredients

Cookie Dough

  • 1 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 2 3/4 cups flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract

Cinnamon Sugar Coating

  • 3 tablespoons sugar
  • 3 teaspoons cinnamon

Instructions

  1. Preheat oven: Set your oven to 350°F (175°C) to get it ready for baking the cookies.
  2. Mix wet ingredients: In a large bowl, thoroughly cream together softened butter, sugar, vanilla extract, and eggs until smooth and well combined.
  3. Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Form the dough: Gradually blend the dry ingredients into the butter mixture until a uniform dough forms.
  5. Chill the dough and cookie sheet: Place the dough in the fridge to chill. Additionally, chill an ungreased cookie sheet in the fridge for about 15 minutes to prevent spreading and help cookies hold shape.
  6. Prepare cinnamon sugar: In a small bowl, mix together 3 tablespoons sugar and 3 teaspoons cinnamon for the coating.
  7. Shape and coat cookies: Scoop 1-inch portions of dough and roll each ball gently in the cinnamon sugar mixture to coat evenly.
  8. Bake: Arrange the coated dough balls on the chilled cookie sheet and bake in the preheated oven for 10 minutes or until cookies are just set and beginning to turn golden brown around the edges.
  9. Cool: Remove cookies from oven and transfer immediately to a cooling rack to cool completely.

Notes

  • Cream of tartar and baking soda work together to give these snickerdoodles their characteristic rise, tanginess, and chewy texture.
  • Store cookies in an airtight container at room temperature for up to 5 days. Place a half slice of white bread in the container to keep cookies soft longer as they absorb moisture.
  • For best flavor, thaw frozen cookies overnight in the fridge and bring to room temperature before serving.
  • To freeze: Cool cookies completely, layer with parchment paper in an airtight container, and freeze for up to 6 months.

Find it online: https://marthatasty.com/easy-snickerdoodle-cookies-recipe/