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Classic Holiday Snickerdoodles

Close-up of a Snickerdoodle cookie broken in half, showing its soft, chewy interior coated in cinnamon sugar.
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Make classic, chewy snickerdoodles perfect for your holiday cookie platter. This easy recipe yields soft cookies with a signature tangy cinnamon-sugar coating.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar, divided
  • 2 large eggs
  • 2 teaspoons cream of tartar
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3 tablespoons ground cinnamon

Instructions

  1. Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 cup of the granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time. Mix in the cream of tartar and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  5. In a small, shallow bowl, combine the remaining 1/2 cup of granulated sugar and the ground cinnamon. This is your coating mixture.
  6. Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  7. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  8. Bake for 8 to 10 minutes, or until the edges are set but the centers are still slightly soft. They will look slightly puffy.
  9. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

  • For extra chewy cookies, chill the dough for 30 minutes before rolling and baking.
  • You can make the dough ahead of time and store it, covered, in the refrigerator for up to 3 days.
  • Use fresh cream of tartar for the best tangy flavor and spread.

Nutrition

Find it online: https://cookingbyfelix.com/snickerdoodle-recipe-easy-holiday-baking/