Description
These Soft, Puffy Snickerdoodles are perfectly tender cookies with a delightful cinnamon-sugar coating. Made with a classic blend of cream of tartar and warm spices, these cookies bake up soft and slightly chewy, perfect for satisfying your sweet tooth. The dough is chilled for easier handling, resulting in beautifully shaped cookies that remain soft for days.
Ingredients
Scale
For the Cookie:
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 cup unsalted butter, at room temperature
- 1 1/3 cups sugar
- 1 1/2 teaspoons vanilla extract
- 2 large eggs
For the Topping:
- 1/4 cup sugar
- 1 tablespoon plus 1 teaspoon ground cinnamon (or to taste)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, salt, and cream of tartar until fully combined, then set aside.
- Cream Butter and Sugar: Using an electric mixer fitted with the paddle attachment, cream the unsalted butter and sugar together until the mixture is light and fluffy, about 2 to 3 minutes. Add the vanilla extract and mix to combine well, scraping down the sides of the bowl as needed.
- Add Eggs: Incorporate the eggs one at a time, beating well after each addition for a total of about 30 seconds. Scrape down the sides of the bowl thoroughly after adding each egg to ensure even mixing.
- Combine Dry and Wet Ingredients: Add the dry flour mixture to the butter mixture in two additions, mixing gently until just blended. Be careful not to overmix.
- Chill the Dough: Refrigerate the dough for at least 15 minutes to firm it up, making it easier to handle. For best results, you may chill it for up to 3 days.
- Preheat Oven and Prepare Topping: When ready to bake, preheat your oven to 350°F (177°C). Line two baking sheets with parchment paper. In a small shallow bowl, mix together the sugar and ground cinnamon for the coating.
- Shape and Coat Cookies: Using about one tablespoon of dough per cookie, roll each piece into a ball. Then roll each ball in the cinnamon-sugar topping until fully coated. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake: Bake the cookies for 8 to 11 minutes, or until they are lightly colored around the edges and just firm to the touch.
- Cool: Allow the cookies to cool on the baking sheet for one minute before transferring them to a wire rack to cool completely. Store in an airtight container to keep them soft for several days.
Notes
- Chilling the dough not only makes it easier to handle but also helps produce a thicker, puffier cookie.
- Do not overbake; cookies should be just firm to touch when done to maintain softness.
- Use parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- For a richer flavor, use unsalted butter at room temperature to help the creaming process.
- Adjust the amount of cinnamon in the topping to your preference for spiciness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 7g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 20mg
