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Freshly baked Snickerdoodle Cookies with cinnamon sugar topping

Snickerdoodle Cookies

Delightful soft cookies dusted with cinnamon sugar, bringing nostalgia and joy to every bite.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookies
  • 1 cup unsalted butter, softened Use high-quality butter for best flavor.
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 2.75 cups all-purpose flour Gluten-free flour works as a 1:1 substitution.
  • 2 teaspoons cream of tartar Can substitute with 1 teaspoon lemon juice or vinegar.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
For the Cinnamon Sugar Coating
  • 3 tablespoons granulated sugar
  • 1 tablespoon ground cinnamon Use fresh cinnamon for best flavor.

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) to get it nice and hot for baking.
  2. In a small bowl, mix together 3 tablespoons of granulated sugar and 1 tablespoon of ground cinnamon. Set aside.
Mixing Dough
  1. In a large bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy (about 2–3 minutes).
  2. Add the eggs one at a time, mixing well after each addition until everything is well incorporated.
  3. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  4. Gradually add the dry ingredients to the wet mixture. Mix just until the dough comes together; avoid overmixing.
Baking Cookies
  1. Using a cookie scoop or tablespoon, scoop out dough and roll into balls.
  2. Roll each dough ball in the prepared cinnamon sugar mixture until evenly coated.
  3. Place the coated balls on ungreased cookie sheets, spacing them about 2 inches apart. Bake in the preheated oven for 8–10 minutes, or until the edges are lightly golden and the centers are set but still soft.
  4. Allow cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

For those perfectly soft cookies, take them out when they look slightly underbaked. Store cookies in an airtight container at room temperature for up to one week. They freeze beautifully if layered between parchment paper and stored in a freezer bag.