Description
These Soft and Chewy Snickerdoodle Cookies bring the perfect autumn bliss with their warm cinnamon flavor and tender, chewy texture. Made with a classic blend of cinnamon, cream of tartar, and a cinnamon sugar coating, these cookies are perfect for cozy afternoons or holiday treats.
Ingredients
Scale
Dry Ingredients
- 2 cups All Purpose Flour (Gluten-free flour can be used for a gluten-free version)
- 2 teaspoons Baking Powder
- 1 teaspoon Baking Soda
- 2 teaspoons Cream of Tartar
- 2 teaspoons Cinnamon
- 0.5 teaspoon Salt
Wet Ingredients
- 0.5 cup Butter (Must be cold and cubed)
- 1 cup Granulated Sugar
- 1 cup Brown Sugar
- 2 large Eggs
- 2 teaspoons Vanilla Extract
Cinnamon Sugar Coating
- 0.5 cup Sugar
- 2 teaspoons Cinnamon
Instructions
- Cookie Preparation: Prepare all ingredients and equipment needed for the cookie dough.
- Cream Butter and Sugars: Cream together the cubed cold butter, granulated sugar, and brown sugar until smooth and fluffy, about 3-5 minutes, to create a light and airy base for the dough.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, cream of tartar, cinnamon, and salt to combine the leavening agents and flavorings evenly.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the creamed butter and sugar mixture, blending thoroughly until creamy and fully incorporated.
- Combine Wet and Dry Mixtures: Gradually incorporate the dry ingredient mixture into the wet mixture, mixing gently and carefully to avoid overmixing which can toughen the dough.
- Shape and Coat Dough Balls: Using a cookie scoop, form dough balls of even size and roll them thoroughly in the cinnamon sugar coating mixture to ensure a flavorful crust.
- Chill Dough: Chill the dough balls in the refrigerator for 10-15 minutes to help them hold their shape during baking.
- Preheat Oven and Bake: Preheat the oven to 350°F (175°C). Arrange the dough balls on parchment-lined baking sheets spaced properly and bake for 15-18 minutes until the edges are set and the centers are soft.
- Cool Cookies: Remove from oven and allow the cookies to cool on a wire rack for 5-10 minutes before serving to let them firm up slightly and develop optimal texture.
Notes
- For gluten-free version, substitute all-purpose flour with a gluten-free flour blend.
- Ensure butter is cold and cubed for proper creaming and texture.
- Do not overmix the dough to keep cookies soft and chewy.
- Chilling the dough helps prevent spreading during baking.
- Store cookies in an airtight container at room temperature for up to 5 days.
