Ingredients
Equipment
Method
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon for the coating. Set aside.
- In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy (3-5 minutes with an electric mixer).
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
- Roll the dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture, coating it completely.
- Place the coated cookie dough balls onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set (slightly soft).
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your warm, soft, and delicious Snickerdoodles!
Notes
For flat cookies, ensure accurate ingredient measurements and avoid using butter that is too soft. If the butter is too soft, chill the dough for 30 minutes before baking. For tough cookies, avoid overmixing the dough and overbaking. For pale cookies, ensure your oven is properly calibrated or bake on a lower rack. Store Snickerdoodles in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Variations include Chocolate Chip Snickerdoodles (add 1/2 cup chocolate chips), Pumpkin Spice Snickerdoodles (add 1 teaspoon pumpkin pie spice to the dough and coating), and Brown Butter Snickerdoodles (brown the butter before creaming).