Description
Snickerdoodles are classic cookies known for their soft, chewy texture and a delightful cinnamon-sugar coating. A key ingredient that sets them apart is cream of tartar, which imparts a subtle tangy flavor and contributes to their characteristic texture.
Ingredients
- cup (2 sticks) unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
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Preheat Oven: Set your oven to 375°F (190°C). Line baking sheets with parchment paper.
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Cream Butter and Sugar: In a large bowl, beat the softened butter and 1½ cups of granulated sugar together until light and fluffy.
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Add Eggs: Incorporate the eggs one at a time, beating well after each addition.
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Mix Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
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Combine Wet and Dry Ingredients: Gradually add the dry mixture to the wet mixture, mixing until just combined.
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Prepare Cinnamon-Sugar Coating: In a small bowl, mix the remaining 3 tablespoons of granulated sugar with the ground cinnamon.
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Form and Coat Dough Balls: Roll the dough into 1½-inch balls, then roll each ball in the cinnamon-sugar mixture to coat thoroughly.
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Bake: Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
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Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
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Cream of Tartar: This ingredient is essential for achieving the classic snickerdoodle flavor and texture.
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Softness: To maintain a soft and chewy texture, avoid overbaking the cookies. They may appear slightly underbaked when you remove them from the oven, but they will set as they cool.
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Storage: Store the cooled cookies in an airtight container at room temperature for up to a week.