Classic Snickerdoodle Cookies
User Reviews
5
Classic Snickerdoodle Cookies
Description
Classic Snickerdoodle Cookies balance a tender interior with a pleasantly crisp cinnamon-sugar exterior. The dough combines all-purpose flour with cream of tartar and baking soda to provide a distinctive texture and slight tang, while the butter-sugar-egg mixture contributes richness and moisture. Chilling the dough before baking helps control spread and results in a thicker cookie. After shaping, rolling the dough balls in cinnamon-sugar adds both flavor and a subtle crunch. Baking at a relatively high temperature (400°F) ensures a short bake time, producing cookies that are set but still soft.
Serving these cookies fresh out of the oven highlights their contrast between a soft center and a sugary crust. They can be enjoyed as a sweet snack or dessert with milk, coffee, or tea. The recipe accommodates different scoop sizes if smaller portions are preferred, with some adjustment in bake time.
The dough can be frozen in rounds on a lined tray then stored in a freezer bag to bake fresh when needed. Baking directly from frozen extends the bake time slightly but keeps the cookie's texture consistent. Store baked cookies at room temperature in an airtight container for up to four days to maintain freshness.
Ingredients
- 1 ¾ cup all-purpose flour 210g
- 1 teaspoon cream of tartar 6g
- ½ teaspoon baking soda 4g
- ¼ teaspoon kosher salt 1g
- ½ cup butter softened (113g, unsalted
- ¾ cup granulated sugar 150g
- 1 egg at room temperature
- 1 teaspoon ground cinnamon 2.5g
- 1 ½ tablespoons granulated sugar 25g
Instructions
- In a medium bowl, stir together the flour, cream of tartar, baking soda and kosher salt. (These are your dry ingredients.) Set aside.
- In another bowl, cream together the softened butter, ¾ cup granulated sugar and the egg with a hand mixer (or a stand mixer) until light and fluffy.
- Sprinkle the dry ingredients into the wet ingredients, mixing until just combined.
- Cover with plastic wrap, and refrigerate for at least one hour.
- Preheat the oven to 400°F. Line a large sheet pan with parchment paper or a nonstick baking mat. Set aside.
- Combine the additional granulated sugar (1 ½ tablespoons) and the cinnamon in a small bowl. Stir to combine.
- Scoop the cookie dough using a 1.5-tablespoon cookie scoop. Roll between your palms gently to round it out, then plop them into the sugar-cinnamon mixture.
- Gently roll the cookie dough in the sugar-cinnamon mixture until coated, then transfer to the prepared baking sheet.
- Bake in the preheated oven for 10-12 minutes, or until golden brown and delicious. (If you’re making 1-tablespoon cookies, they’ll bake for closer to 8-9 minutes, to keep an eye on them.)
- Transfer to a wire rack, and let cool, then enjoy.
Notes
- For more cookies, double the recipe and adjust baking sheets accordingly.
- Smaller 1-tablespoon cookie dough scoops require shorter baking times; monitor closely to avoid overbaking.
- Store baked cookies in an airtight container at room temperature for 3-4 days to preserve texture.
- Freeze dough balls on a lined tray until solid, then transfer to a freezer bag for up to several weeks.
- Bake frozen dough balls for 11-12 minutes or slightly longer to ensure proper cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16(1.5T) cookies
Amount Per Serving
Calories 108 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 108kcal | 5% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 2g | 12% |
| Cholesterol | 27mg | 9% |
| Sodium | 65mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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