Description
These Soft, Puffy Snickerdoodles are classic cinnamon-sugar cookies that are tender on the inside with a slightly crisp exterior. Made with cream of tartar and a perfect cinnamon-sugar topping, they are simple to prepare and perfect for any occasion. Enjoy a batch of these delightful cookies that stay soft for days when stored properly.
Ingredients
Scale
For the cookie:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the topping:
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)
Instructions
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and cream of tartar until well combined. Set aside.
- Cream butter and sugar: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and the sugar together until light and fluffy, about 2 to 3 minutes. Add the vanilla extract and mix until incorporated. Scrape down the sides of the bowl.
- Add eggs: Add the eggs one at a time, beating well after each addition, for about 30 seconds total. Scrape down the sides of the bowl after each egg is added to ensure even mixing.
- Combine flour mixture: Add the flour mixture in two additions, scraping down the sides of the bowl each time. Mix until just blended, being careful not to overmix the dough.
- Chill dough: Refrigerate the dough for at least 15 minutes to make it easier to handle. You may also chill the dough for up to 3 days if desired.
- Prepare oven and topping: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Mix the cinnamon and sugar in a small shallow bowl until combined.
- Form and coat cookies: Shape a tablespoon of dough into a ball and roll it in the cinnamon-sugar mixture until fully coated. Place the coated dough balls on the prepared cookie sheets, spacing them about two inches apart.
- Bake cookies: Bake for 8 to 11 minutes until the cookies are lightly colored and just firm to the touch. Remove from oven and let cookies cool on the baking sheet for one minute before transferring them to a wire rack to cool completely.
- Storage: Store cookies in a tightly sealed container to keep them soft for several days.
Notes
- Chilling the dough is important for easier handling and better texture.
- The cream of tartar is key to the chewy texture and classic snickerdoodle flavor.
- The cookies should be slightly firm when taken out of the oven to ensure a soft and puffy center.
- Use unsalted butter and room temperature eggs for best consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
