Perfect Homemade Snickerdoodle Cookies
Perfect Homemade Snickerdoodle Cookies are a timeless classic characterized by their soft, chewy texture and delightful combination of cinnamon and sugar.
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
- Cookie Scoop
Ingredients
Dry Ingredients
- 2.75 cups All-purpose flour Provides structure to the cookies.
- 1 teaspoon Baking soda Helps cookies rise.
- 2 teaspoons Cream of tartar Adds tanginess and stabilizes egg whites.
- 0.5 teaspoon Salt Balances sweetness.
Wet Ingredients
- 0.5 cup Unsalted butter Softened to room temperature.
- 1 cup Granulated sugar Sweetens the cookies.
- 0.5 cup Brown sugar Adds moisture and deeper flavor.
- 1 large Egg Binds ingredients together.
For Rolling
- 2 tablespoons Granulated sugar For rolling the cookies.
- 2 teaspoons Ground cinnamon For rolling the cookies.
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large mixing bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
- Add in the egg and mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine granulated sugar and ground cinnamon for rolling.
- Portion out the cookie dough and roll each ball in the cinnamon-sugar mixture.
- Place the rolled cookie dough balls onto a parchment-lined baking sheet, spaced about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or store in an airtight container.
Notes
Store leftovers in an airtight container for up to a week. You can freeze them for up to three months.