Description
These classic snickerdoodle cookies are soft, thick, and buttery with a sweet cinnamon sugar coating and a perfectly tender center.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened to room temperature
- 2 cups granulated sugar
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 3 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp cream of tartar
- 3/4 tsp kosher salt
- 4 tbsp granulated sugar
- 1 1/2 tsp ground cinnamon
Instructions
- In a medium bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and kosher salt until well combined.
- In a large mixing bowl, beat the softened butter and granulated sugar together on medium-high speed for 2–3 minutes until light, fluffy, and pale in color.
- Mix in the eggs one at a time, scraping down the sides of the bowl as needed. Beat in the vanilla extract until smooth.
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until combined. Do not overmix.
- Cover the bowl tightly with plastic wrap and refrigerate the dough for about 1 hour, or until firm enough to handle easily.
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. In a small bowl, whisk together the granulated sugar and ground cinnamon.
- Using a large 2-inch cookie scoop, or measuring roughly 2-ounce portions by hand, shape the chilled dough into thick discs or balls. Roll each piece generously in the cinnamon sugar mixture until completely coated.
- Place the coated cookies on the prepared baking sheets, leaving plenty of room for expansion, about 8 cookies per pan. Bake for 12–14 minutes. If baking multiple pans at once, rotate them halfway through for even browning.
- Let the cookies rest on the hot baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Chilling the dough is essential for thick, bakery-style cookies. Do not overmix the dough, and allow the cookies to rest on the hot baking sheets so the centers can finish setting.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 310
- Sugar: 24g
- Sodium: 170mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg