Snickerdoodle is a type of cookie that is popular in North America. It is a simple and classic cookie made from butter, sugar, flour, and cream of tartar, which gives it a tangy flavor. The cookie is rolled in cinnamon sugar before baking, giving it a slightly crunchy exterior with a soft and chewy interior. Some variations may also include vanilla or nutmeg for additional flavor.
Snickerdoodles are often enjoyed during the holiday season, but they can be enjoyed year-round as a sweet treat.
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 1/2 cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
1/4 cup granulated sugar
2 teaspoons ground cinnamon
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, using an electric mixer, cream together the butter and sugar until light and fluffy, about 2-3 minutes.
- Add the eggs, one at a time, and beat until well combined. Stir in the vanilla extract.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- In a small bowl, mix together the sugar and cinnamon for the coating.
- Roll the dough into balls about the size of a golf ball. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheets for 5 minutes, then transfer the cookies to a wire rack to cool completely.