If you want to bake up a scrumptious Snickerdoodle cookie with that classic soft and chewy texture, there are a couple of tips to get you the best results. First, don’t skimp on the cream of tartar. That’s what gives the Snickerdoodle that twist of tanginess. (If you don’t have it, go buy a nice fresh bottle. You may be making these a lot!) Next, whisking the butter and sugar together for a long time is important because it whips air into the cookie dough, which helps make them soft and chewy. So whisk for at least 5 minutes until light and super fluffy. (Christina Tosi, cookbook author and owner of the award-winning Milk Bar Bakery says that under-whisking the butter and sugar is the biggest mistake home cooks make.) Then, don’t over bake the cookies. You want that chewy center. Finally, roll the dough in the cinnamon sugar mixture twice. The topping here is just as important as the batter. So now, go gather up your room temperature butter, eggs and the rest of the ingredients, because, a day without a Snickerdoodle is just plain crummy!
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- 1/4 cup granulated sugar
- 1 1/2 tablespoons ground cinnamon
- 1 tablespoons ½ground cinnamon
Ingredients For the Cinnamon Sugar Mixture:
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- Line a baking sheet with silicone mat or parchment paper. (Spray the pan with cooking spray and then place the parchment paper on top to secure it so your cookies don’t slide around.) In the bowl of a stand mixer, cream together the butter and both sugars for 5 minutes, until light and fluffy. Scrape down the sides of the bowl and add the eggs and vanilla. Cream for another 2 minutes. Stir in flour, cream of tartar, baking soda and salt, whisking just until combined. Cover the dough with plastic wrap and refrigerate for one hour. Meanwhile, in a small bowl, stir together sugar and cinnamon and set aside. Preheat oven to 350 degrees. Using a medium (2- tablespoon) cookie scoop portion out the dough and roll into balls. Then, roll each cookie dough ball into the cinnamon sugar mixture until coated. Repeat the process until all of the cookie dough balls are coated twice. Place on the parchment paper-lined baking sheet, about 1 ½ inches apart. Bake for about 9-10 minutes. Let cool for several minutes on baking sheet before removing from the pan. When the cookies are cooled, place in an air-tight container to keep the cookies soft and chewy. Makes approximately 24 cookies.
