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There’s something so comforting about the warm, cinnamon-sugar flavor of snickerdoodles. These cookies are soft, chewy, and have that perfect hint of tanginess from the cream of tartar. Plus, they’re incredibly easy to make! Whether you’re baking for a holiday, a special occasion, or just because, these snickerdoodles are sure to be a hit.
Ingredients
- 1 cup unsalted butter, softened (a nice butter you can spare after the crisis!)
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 1 ½ tsp cream of tartar
- 1 tsp baking soda
- ½ tsp salt
- ¼ cup granulated sugar + 1 tbsp cinnamon (for rolling)
Directions
Preheat the Oven:
Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper or a silicone mat for easy cleanup.
Mix Wet Ingredients:
In a large bowl, cream the butter and sugar together until light and fluffy (about 2-3 minutes). Beat in the eggs and vanilla extract until fully incorporated.
Mix Dry Ingredients:
In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until the dough comes together. It should be soft and easy to handle.
Shape the Cookies:
In a small bowl, mix the ¼ cup sugar and 1 tbsp cinnamon. Roll the dough into small balls (about 1 inch in diameter) and roll them in the cinnamon-sugar mixture. This gives them that classic snickerdoodle look and flavor!
Bake the Cookies:
Place the dough balls onto your prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges just begin to turn golden. The centers will look soft, but they’ll firm up as they cool.
Cool and Enjoy:
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. These will be soft, chewy, and absolutely irresistible!
Tips for the Best Snickerdoodles
- Don’t overbake – The cookies will look soft when they come out of the oven, but they’ll firm up as they cool.
- Use room temperature ingredients – This ensures even mixing and a perfect texture.
- Add a pinch of nutmeg – For an extra layer of warmth and flavor, add a pinch of nutmeg to the cinnamon-sugar mixture.
How to Store These Cookies
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze the baked cookies for up to 3 months. Let them thaw at room temperature before enjoying.
Frequently Asked Questions (FAQ)
Can I use salted butter?
Yes, but reduce the added salt in the recipe to 1/4 tsp.
Can I make these without cream of tartar?
Cream of tartar is what gives snickerdoodles their signature tangy flavor and chewy texture. If you don’t have it, you can try substituting it with 1 ½ tsp of lemon juice or white vinegar, but the texture may vary.
Can I double the recipe?
Yes! This recipe doubles easily for larger batches.
Final Thoughts: The Perfect Snickerdoodle Cookies!
These homemade snickerdoodles are a dream come true for cookie lovers. They’re quick, easy, and incredibly delicious—perfect for any occasion. Whether you’re baking for a party, a family treat, or just because, these cookies are sure to be a hit!
If you try this recipe, let me know how it turned out! Leave a review, snap a photo, and share it on Pinterest. I’d love to see your delicious creations!
More Easy Cookie Recipes to Try:
4-Ingredient Heath Toffee Cookies – A sweet and crunchy treat that’s ready in no time!
Fruity Pebbles Cookies – Fun, colorful, and perfect for dessert lovers.
TikTok Baked Feta Pasta
