Get ready to transport yourself back to grandma's kitchen with these irresistible Snickerdoodles that are guaranteed to make your taste buds dance with joy! These aren't just any ordinary cookies - they're a warm, cinnamon-sugary hug that captures the essence of home-baked happiness. With a crispy exterior, soft and chewy center, and a magical coating that will have everyone begging for your secret recipe, these Snickerdoodles are about to become your new favorite sweet treat that bridges generations of deliciousness!
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons sugar
- 3 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly and achieve that perfect golden color.
- In a large mixing bowl, cream together 1 cup of softened butter and 1 1/2 cups of granulated sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, which should take about 2-3 minutes.
- Add 2 large eggs to the butter and sugar mixture, one at a time, beating well after each addition. This helps to incorporate air into the batter, making your cookies light and tender.
- In a separate bowl, whisk together 2 3/4 cups of all-purpose flour, 2 teaspoons of cream of tartar, 1 teaspoon of baking soda, and 1/4 teaspoon of salt. This step ensures that the dry ingredients are evenly distributed and helps prevent clumping.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- In a small bowl, combine 3 tablespoons of sugar and 3 teaspoons of ground cinnamon. This mixture will be used to coat the cookie dough balls before baking, giving them that classic snickerdoodle flavor.
- Using a cookie scoop or your hands, form the dough into balls about 1 inch in diameter. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the coated dough balls on ungreased baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will continue to firm up as they cool.
- Once baked, remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to wire racks to cool completely.
- Enjoy your Snickerdoodles a la Mom with a glass of milk or your favorite beverage!
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect cookie texture.
- Don't Overmix: Mix your dough just until ingredients are combined to keep cookies tender and prevent tough cookies.
- Uniform Size is Key: Use a cookie scoop for consistent cookie sizes, which ensures even baking.
- Cinnamon Sugar Coating Trick: Roll cookies generously in the cinnamon-sugar mixture for maximum flavor and that classic crackly top.
- Cooling is Crucial: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container to maintain softness for up to 5 days - if they last that long!
Nutrition Facts
Calories: 181kcal
Carbohydrates: g
Protein: 2g
Fat: g
Saturated Fat: g
Cholesterol: 32mg
