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Classic Holiday Snickerdoodles

Three soft, chewy Snickerdoodle cookies coated in cinnamon sugar resting on a white plate.
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Make soft, chewy snickerdoodles rolled in cinnamon sugar for your holiday cookie platter.

Ingredients

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

Instructions

  1. Preheat your oven to 375°F (190°C). 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. Beat in the eggs one at a time.
  3. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. In a small bowl, mix the remaining 1/2 cup of granulated sugar with the ground cinnamon. This is your coating mixture.
  5. Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
  6. Place the coated dough balls about 2 inches apart on the prepared baking sheets.
  7. Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
  8. 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.
  • If you do not have cream of tartar, you can substitute with 1 teaspoon of baking powder and 1/2 teaspoon of lemon juice, though the classic tang will be slightly different.
  • This recipe makes about 3 dozen cookies, perfect for holiday sharing.

Nutrition

Find it online: https://cookingzenith.com/best-snickerdoodle-recipe-holiday-baking/