Classic Snickerdoodles
Old-fashioned snickerdoodles that are perfectly soft with crispy edges.
Equipment
- Electric mixer with paddle
Ingredients
- 1 cup unsalted butter
- 1 ¼ cup white granulated sugar
- ¼ cup brown sugar packed
- 2 eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
- 1½ tsp cream of tartar
For Rolling The Dough
- ¼ cup granultated sugar
- 1 ¾ tsp ground cinnamon
Instructions
- Preheat oven to 350°F. Cream the butter in an electric mixer with a paddle attachment until smooth, then add both sugars.
- Whip the butter and sugars until light and fluffy, then scrape the sides of the bowl and add the vanilla extract and eggs. Mix on a medium-low speed to combine.
- Scrape the sides of the bowl once more to ensure everything is thoroughly mixed.
- Add the dry ingredients in two segments. Do not overmix, but mix until the flour is thoroughly incorporated and there are no lumps.
- Prepare a baking sheet by either lining it with parchment paper or with foil and spraying it.
- Make the cinnamon sugar mixture. Use a cookie scoop to scoop the dough balls and roll them in the cinnamon sugar on all sides.
- Move the dough balls to a pan, ensuring they have about 2 inches on each side, as they will spread.
- Slightly press down the cookies with your hand to make the top flat.
- Bake cookies at 350°F for 10-14 minutes until the surface is no longer shiny but matte. Do not wait for the cookies to fully turn golden brown (only their edges). The best snickerdoodles do not get much color!
- Allow the cookies to set for a few minutes before transferring them to a cooling rack.
Notes
Nutrition
- portion size: 67 g
- calories: 297
- total fat: 15g (saturated fat: 9.2g)
- cholesterol: 59mg
- sodium: 143mg
- total carbs: 37g
- fiber: 0.8g
- sugars: 19g
- protein: 3.3g
- calcium: 17mg
- iron: 0.4mg
- potassium: 90mg
Tried this recipe?Let us know how it was!