Snickerdoodles are a classic cookie with a delightful balance of soft, chewy texture and a warm, cinnamon-sugar coating that makes them irresistible. What truly sets Snickerdoodles apart is the addition of cream of tartar, a key ingredient that gives these cookies their signature tangy flavor and soft, pillowy texture. Cream of tartar not only helps activate the baking soda for leavening but also prevents the sugar from crystallizing, ensuring that each bite is tender and delicious. Whether you’re making these for a holiday gathering or just to satisfy a sweet craving, Snickerdoodles are sure to be a hit!
All purpose flour
2
cups
Granulated sugar
1 1/2
cups
Baking powder
1
teaspoon
Cream of tartar
2
teaspoon
Salt
1/2
teaspoon
Plant-based butter
1
stick
Eggs
2
–
Vanilla extract
1 1/2
teaspoons
Cinnamon sugar coating
Granulated sugar
1/3
cup
Ground cinnamon
2
tablespoons
Instructions
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Combine the dry ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
Cream the butter and sugar:In a large bowl, beat the unsalted butter and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla:Beat in the eggs, one at a time, followed by the vanilla extract. Continue mixing until fully combined and smooth.
Incorporate the dry ingredients:Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
Prepare the coating:In a small bowl, combine the granulated sugar and cinnamon for the coating.
Shape the cookies:Scoop out dough using a tablespoon or a cookie scoop, then roll each portion into a ball. Roll the dough balls in the cinnamon-sugar mixture until fully coated.
Bake the cookies:Place the coated dough balls onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes, or until the edges are set and the tops are slightly cracked.
Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your Snickerdoodles with a cold glass of milk or a warm cup of tea!
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