Classic Cinnamon Sugar Snickerdoodles

Ingredients

• 2 3/4 cups (345g) all-purpose flour 2 3/4 cups (345g) all-purpose flour
• 2 teaspoons cream of tartar 2 teaspoons cream of tartar
• 1 teaspoon baking soda 1 teaspoon baking soda
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened 1 cup (226g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar 1 1/2 cups (300g) granulated sugar
• 1/2 cup (100g) packed light brown sugar 1/2 cup (100g) packed light brown sugar
• 2 large eggs 2 large eggs
• 1 teaspoon vanilla extract 1 teaspoon vanilla extract
• For the cinnamon-sugar coating: For the cinnamon-sugar coating:
• 2 tablespoons granulated sugar 2 tablespoons granulated sugar
• 2 teaspoons ground cinnamon 2 teaspoons ground cinnamon

Nutrition

• Calories: 150 kcal / 628 KJ
• Fat: 7g (4g saturated)
• Carbohydrates: 21g (12g sugars)
• Protein: 2g
• Fiber: 0.5g
• Salt: 0.2g

Preparation

1. 1.
   Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. 2.
   In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. 3.
   In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
4. 4.
   Beat in the eggs, one at a time, followed by the vanilla extract.
5. 5.
   Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. 6.
   In a small bowl, mix together the granulated sugar and ground cinnamon for the coating.
7. 7.
   Shape the dough into 1-inch balls and roll each ball in the cinnamon-sugar mixture until fully coated.
8. 8.
   Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
9. 9.
   Bake for 10-12 minutes, or until the edges are lightly golden.
10. 10.
    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely.

Treat your ingredients with care...

• Butter — Make sure the butter is softened at room temperature for easier creaming with the sugars.
• Cream of tartar — This ingredient is essential for the classic tangy flavor of Snickerdoodles. Do not omit or substitute it.
• Eggs — Use large eggs at room temperature for best results.
• Vanilla extract — Choose a high-quality vanilla extract for the best flavor.
• Cinnamon — Freshly ground cinnamon will provide the most aromatic and flavorful coating for the cookies.

Tips & Tricks

• For an extra touch of flavor, add a pinch of nutmeg or cardamom to the cinnamon-sugar coating.
• To achieve a softer texture, slightly underbake the cookies by reducing the baking time by 1-2 minutes.
• Store the cookies in an airtight container to maintain their softness.
• If you prefer a more pronounced tangy flavor, increase the amount of cream of tartar to 1 1/2 teaspoons.
• These cookies can be frozen after baking. Simply thaw at room temperature before serving.

Serving advice

Serve these Classic Cinnamon Sugar Snickerdoodles with a glass of cold milk or a warm cup of tea. They are perfect for sharing with friends and family during holidays or as a sweet treat any time of the year.

Presentation advice

Arrange the Snickerdoodles on a decorative platter or cookie tray. Dust them with a sprinkle of powdered sugar for an elegant touch. Serve them alongside a cinnamon stick or a small jar of cinnamon sugar for guests to customize their cookies.