Snickerdoodle Cookie Recipe

Try this snickerdoodle recipe with their signature tangy undertone from cream of tartar, these buttery cookies are a timeless treat that will have you reaching for more. Perfect for holiday gatherings, afternoon snacks, or just a sweet pick-me-up, these cookies are pure comfort in every bite

Ingredients:

For the cookies:

• 2 3/4 cups (350g) all-purpose flour
• 2 tsp cream of tartar
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup (230g) unsalted butter, softened
• 1 1/2 cups (300g) granulated sugar
• 2 large eggs
• 1 tsp pure vanilla extract

For the cinnamon-sugar coating:

• 1/4 cup (50g) granulated sugar
• 1 1/2 tsp ground cinnamon

Instructions:

1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and sugar together until light and fluffy (about 2-3 minutes). Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
5. In a small bowl, mix the granulated sugar and cinnamon for the coating.
6. Scoop 1 1/2 tablespoons of dough and roll it into a ball. Roll the dough ball in the cinnamon-sugar mixture to coat.
7. Place the balls 2 inches apart on the prepared baking sheets.
8. Bake for 8-10 minutes or until the edges are set, and the centers look slightly underdone. Do not overbake.
9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Yields:

About 24 cookies

A cozy drink will accompany these delicious cookies. The warm, cinnamon bevey complements the cookies’ spiced sweetness.

Hot Spiced Apple Cider is a wonderful pairing for snickerdoodle cookies. Alternatively, a chai latte or a glass of cold milk pairs beautifully for a more classic or comforting vibe.