Get ready to experience the most mouthwatering, cinnamon-sugar coated cookies that will transport you straight to dessert heaven! Lindsey's Favorite Snickerdoodle Cookies are not just another cookie recipe – they're a guaranteed crowd-pleaser that will have everyone begging for more. With a perfect balance of soft, chewy texture and a delightful cinnamon-sugar crunch, these cookies are about to become your new obsession. Whether you're a baking novice or a seasoned pro, this recipe is so simple and delicious that you'll want to make them again and again!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tbsp sugar (for rolling)
- 2 tsp cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent the cookies from sticking.
- In a large mixing bowl, cream together the softened unsalted butter and 1 1/2 cups of sugar using an electric mixer on medium speed until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs, one at a time, to the butter and sugar mixture, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as necessary.
- In a separate bowl, whisk together the 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 until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
- In a small bowl, combine the 2 tablespoons of sugar and 2 teaspoons of cinnamon to create the rolling mixture.
- Using a cookie scoop or your hands, form the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the rolled cookie dough balls on the prepared baking sheets, leaving about 2 inches of space between each ball to allow for spreading during baking.
- Bake the cookies in the preheated oven for 8-10 minutes, or until the edges are lightly golden and the centers are set but still soft. Be careful not to overbake, as they will continue to firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Enjoy your freshly baked Lindsey's Favorite Snickerdoodle Cookies with a glass of milk or your favorite beverage!
Tips
- Ensure your butter is truly softened but not melted – this is crucial for the perfect cookie texture.
- Don't overmix the dough, as this can make the cookies tough. Mix just until the ingredients are combined.
- Use a cookie scoop for uniform-sized cookies that will bake evenly.
- For extra-soft cookies, slightly underbake them and let them finish setting on the baking sheet.
- Make sure your cream of tartar and baking soda are fresh for the best rise and flavor.
- Let the cookies cool completely before storing to maintain their perfect texture.
- Store in an airtight container to keep them soft and fresh for up to 5 days.
- For an extra special touch, sprinkle a little extra cinnamon-sugar on top right after baking.
Nutrition Facts
Calories: 150kcal
Carbohydrates: 19g
Protein: 2g
Fat: 8g
Saturated Fat: 5g
Cholesterol: 30mg
