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snickerdoodle cookies

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Soft and chewy cookies with a delightful crackly top and the perfect balance of sweetness and warm cinnamon spice. These classic snickerdoodles have a tender, buttery interior and a signature tangy flavor that sets them apart from ordinary sugar cookies. Their crisp cinnamon-sugar coating adds a satisfying crunch that makes them irresistible for any occasion.

Ingredients

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For the Cookie Dough:

  • 2¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 1½ cups granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¼ teaspoon almond extract (optional)

For the Cinnamon Sugar Coating:

 

  • ¼ cup granulated sugar
  • 1½ tablespoons ground cinnamon
  • ⅛ teaspoon ground cardamom (optional)

Instructions

  1. Prepare the Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt until well combined. Set aside.
  2. Cream the Butter and Sugar: In a large bowl using a hand mixer or stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed.
  3. Add the Wet Ingredients: Beat in the eggs one at a time, mixing well after each addition. Add the vanilla extract and almond extract (if using) and mix until combined.
  4. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the dry ingredients to the wet ingredients. Mix just until combined and no flour streaks remain. Do not overmix.
  5. Chill the Dough: Cover the dough tightly with plastic wrap and refrigerate for at least 1 hour (or up to 3 days). Chilling helps prevent the cookies from spreading too much during baking and intensifies the flavors.
  6. Prepare for Baking: Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats. In a small bowl, mix together the granulated sugar, cinnamon, and cardamom (if using) for the coating.
  7. Shape the Cookies: Remove the dough from the refrigerator. Using a cookie scoop or tablespoon, portion out dough and roll into 1½-inch balls. Roll each ball in the cinnamon-sugar mixture until completely coated, then place on the prepared baking sheets, spacing about 3 inches apart.
  8. Bake the Cookies: Bake for 10-12 minutes, or until the edges are just set and the centers appear slightly underdone (they will continue to cook as they cool). The cookies should have a crackly top but still be soft in the center. Do not overbake.
  9. Cool and Set: Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring to a wire rack to cool completely. The cookies will firm up as they cool.
  10. Store Properly: Once completely cooled, store in an airtight container with a slice of bread to help keep them soft and chewy.

Serving Suggestions:

 

Serve these classic cookies slightly warm for the best experience. They pair wonderfully with a cold glass of milk, hot chocolate, coffee, or chai tea. For a special dessert, use them to make ice cream sandwiches with vanilla or cinnamon ice cream. During the holidays, add them to cookie platters or gift tins.

Notes

Pro Tips:

  • Cream of tartar is essential for the signature tangy flavor and chewy texture of traditional snickerdoodles. It also reacts with the baking soda to help the cookies rise properly.
  • For cookies with the perfect texture, make sure your butter is softened but not melted. It should yield to gentle pressure but still hold its shape.
  • If you prefer thicker cookies, chill the dough balls for 15 minutes after rolling them in cinnamon sugar and before baking.

Common Mistakes to Avoid:

  • Skipping the chilling step, which can result in cookies that spread too thin during baking.
  • Using old baking soda or cream of tartar, which can prevent proper rising and texture development.
  • Overbaking the cookies—they should look slightly underdone in the center when you take them out of the oven as they’ll continue to set while cooling.

Storage Instructions:

Store cooled cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze the baked cookies for up to 3 months in a freezer-safe container with parchment paper between layers. Cookie dough balls (before rolling in cinnamon sugar) can also be frozen for up to 3 months—just thaw in the refrigerator, roll in cinnamon sugar, and bake as directed, adding 1-2 minutes to the baking time.

 

Enjoy your Snickerdoodle Cookies!

Find it online: https://bakesbliss.com/snickerdoodle-cookies/