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Classic Snickerdoodle Cookies

Three freshly baked Snickerdoodle cookies piled on a white plate, one broken open to show the soft interior.
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Make classic, soft, and chewy snickerdoodles coated in cinnamon sugar. This reliable recipe is perfect for your holiday cookie platter.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 3/4 cups all-purpose flour
  • 2 tablespoons ground cinnamon
  • 1/4 cup granulated sugar (for coating)

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy. Beat in the eggs one at a time.
  3. In a separate bowl, whisk together the cream of tartar, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  4. In a small bowl, mix the 2 tablespoons of cinnamon and the remaining 1/4 cup of sugar for the coating.
  5. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball thoroughly in the cinnamon-sugar mixture until fully coated.
  6. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes, or until the edges are set but the centers are still soft. Do not overbake.
  8. Let the cookies cool on the baking sheets for 5 minutes before moving them to a wire rack to cool completely.

Notes

  • For the best texture, chill the dough for 30 minutes before rolling and baking.
  • If you want a chewier cookie, slightly reduce the baking time.
  • This recipe makes a great base for other holiday cookie variations.

Nutrition

Find it online: https://cookingbyjade.com/snickerdoodle-recipe-easy-holiday-baking/