Description
Homemade snickerdoodle cookies dance with cinnamon sugar perfection, blending classic American bakery charm. Crisp edges and tender centers create irresistible comfort for cookie enthusiasts craving sweet warmth.
Ingredients
Scale
- 2 ¾ cups (340 g) all-purpose flour
- 1 ½ cups (300 g) granulated sugar
- ½ cup (113 g or 1 stick) unsalted butter, softened
- ½ cup shortening
- 2 large eggs
- 2 tsps cream of tartar
- 1 tsp baking soda
- 2 tsps vanilla extract
- ½ tsp salt
- ¼ cup (50 g) granulated sugar (for coating)
- 1 ½ tbsps cinnamon (for coating)
Instructions
- Preheat Preparation: Set the oven to 375°F (190°C), positioning the rack in the center for optimal heat distribution.
- Surface Setup: Line a baking sheet with parchment paper or lightly grease to prevent cookie adhesion.
- Dry Ingredient Fusion: Whisk flour, cream of tartar, baking soda, and salt in a medium bowl until uniformly blended.
- Butter-Sugar Transformation: Cream butter and sugar in a large bowl, whipping until the mixture achieves a pale, airy consistency.
- Egg Integration: Gradually incorporate eggs into the butter-sugar base, mixing thoroughly to create a smooth, homogeneous batter.
- Dough Composition: Gently fold dry ingredients into wet mixture, stirring until a cohesive dough forms without overmixing.
- Coating Mixture: Prepare a separate bowl with cinnamon and sugar for cookie exterior.
- Shaping and Coating: Form dough into uniform tablespoon-sized balls, then roll each completely in the cinnamon-sugar mixture to ensure full coverage.
- Baking Configuration: Arrange coated dough balls on the prepared sheet, spacing them approximately two inches apart to allow for expansion.
- Baking and Finishing: Bake for 10-12 minutes until edges turn golden yet centers remain soft. Allow cookies to rest on the baking sheet for 5 minutes before transferring to a wire rack for complete cooling.
Notes
- Soften Butter Perfectly: Achieve room temperature butter by leaving it out for 30-45 minutes, ensuring smooth creaming without melting. Soft butter creates a light, tender cookie texture.
- Prevent Overmixing Dough: Gently fold dry ingredients into wet ingredients just until combined. Overmixing develops gluten, resulting in tough, dense cookies instead of soft, delicate snickerdoodles.
- Create Consistent Cookies: Use a cookie scoop or tablespoon to measure dough balls equally. Uniform size guarantees even baking and consistent texture across all cookies.
- Customize Cinnamon Coating: Adjust cinnamon-sugar ratio to personal preference. Try adding a pinch of nutmeg or cardamom for an extra flavor dimension that elevates the classic snickerdoodle taste.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 25
- Calories: 160
- Sugar: 7 g
- Sodium: 45 mg
- Fat: 6 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.5 g
- Protein: 2 g
- Cholesterol: 20 mg