Description
A classic Snickerdoodle cookie recipe that skips cream of tartar without compromising on flavor or texture. These soft, cinnamon-sugar coated cookies are easy to make and perfect for any occasion, featuring a tender crumb with a delightful cinnamon undertone.
Ingredients
Scale
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp ground cinnamon (for the dough)
- ¼ tsp salt
Wet Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Cinnamon-Sugar Coating
- 2 tbsp granulated sugar (for rolling)
- 1 tsp ground cinnamon (for rolling)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them to prevent the cookies from sticking and ensure even baking.
- Prepare the dry ingredients: In a small bowl, whisk together the flour, baking soda, ground cinnamon, and salt. Set this mixture aside for later use.
- Cream the butter and sugar: In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until the mixture is light and fluffy, about 2 to 3 minutes. This step helps create a tender texture for the cookies.
- Add the egg and vanilla: Beat in the egg and vanilla extract until the mixture is smooth and fully combined, ensuring even flavor throughout the dough.
- Combine the dry and wet ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid overmixing to maintain a tender cookie texture.
- Form the cookie dough balls: Roll the dough into 1-inch balls using your hands. Set them aside on a clean surface.
- Make the cinnamon-sugar coating: In a small bowl, mix together 2 tablespoons of granulated sugar and 1 teaspoon of ground cinnamon for the signature snickerdoodle coating.
- Roll the dough balls: Roll each dough ball evenly in the cinnamon-sugar mixture, ensuring each cookie has a full coating for that classic flavor and texture.
- Bake the cookies: Place the coated dough balls on the prepared baking sheets about 2 inches apart to allow spreading. Bake for 8 to 10 minutes or until the edges are golden and the centers remain slightly soft. The cookies will continue to firm up as they cool.
- Cool the cookies: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This prevents breakage and helps them set properly.
Notes
- For best results, use softened butter to achieve proper creaming with the sugar.
- If you prefer a crunchier cookie, bake an extra 1-2 minutes but watch closely to avoid overbaking.
- Store cookies in an airtight container at room temperature for up to one week.
- This recipe does not include cream of tartar but still captures the traditional flavor and texture of classic snickerdoodles.
- Rolling the dough balls in cinnamon sugar right before baking is key to the signature taste and appearance.
