Soft and delicious snickerdoodles are one of the easiest things to bake. It is not a delicate recipe so you can expect simply scrumptious snickerdoodle cookies every time. There is something so homey about always having cookies in the cookie jar. I have yet to hear anyone say what a great memory it was as a kid going to the store and buying a pack of cookies. But I do know it is common to have great childhood memories of the scent and sight of freshly baked cookies.
Snickerdoodles are drop cookies, just like chocolate chip cookies, and are just about the easiest type of cookies to make.
The cinnamon sugar that the cookie dough is rolled over imparts a perfect, delicate flavor of cinnamon.
I used a small cookie scoop to get the cookies as uniform in size as possible. Shaping the cookie dough by hand will work as well. Just get a small piece of dough, roll it on the plate of cinnamon sugar to evenly coat, and then roll it in between your hands to make a small ball. I found that if I coat the dough first with cinnamon sugar, the dough doesn’t stick to my hands when I shape them into balls. When placing the dough on the cookie sheet, be sure to leave a gap of at least 2” to leave room for the cookies to spread.
I baked the cookies in a 300 F oven just until lightly brown, about 15 to 17 minutes. The snickerdoodles will be very soft when hot out of the oven. Once completely cool, the cookies will still have a soft and chewy texture.
- 2 ½ cups flour (330 g)
- 1 ¼ teaspoon cream of tartar (6 g)
- 1 ½ teaspoon baking soda (8 g)
- ½ teaspoon salt (4 g)
- 1 cup (2 sticks) unsalted butter (226 g)
- 1 ¼ cups sugar (257 g)
- 2 eggs
- ¾ cup sugar (141 g)
- 4 teaspoons ground cinnamon (powder) (8 g)
- Preheat oven to 300 F. Line cookie sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda and salt.
- With a flat beater attachment on medium speed, cream butter until smooth and creamy.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time beating until well blended after each addition.
- With a tablespoon or small cookie scoop, take a small piece of dough, about 1 ½”, and roll it on the cinnamon sugar to coat surface evenly.
- Roll the coated cookie dough ball between both hands to form a smooth ball. Coating the cookie dough first with sugar will prevent the dough from sticking to your hands.
- Place cookie dough balls on cookie sheet at least 2” apart to give room for the cookies to expand.
- Bake cookie sheets one at a time for about 15-17 minutes or just until very lightly brown. Cookies will be soft just out of the oven, will firm up when cool, but will retain its chewy texture.
- Makes about 48 – 52 two-inch cookies.
Simply Scrumptious Snickerdoodle Cookies