Here’s a quick summary of how to make classic snickerdoodle cookies with a soft and chewy texture:
Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions:
- Mix the Wet Ingredients: Cream the butter and 1 1/2 cups of sugar together until light and fluffy. Add eggs and beat well.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Form the Dough: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Chill the Dough: Cover and refrigerate the dough for at least 30 minutes to make it easier to handle.
- Shape the Cookies: Preheat the oven to 350°F (175°C). In a small bowl, mix 2 tablespoons of sugar with the cinnamon. Roll dough into 1-inch balls and coat them in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on a lined baking sheet, spaced about 2 inches apart. Bake for 8-10 minutes, until the cookies are just set but still soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
This classic snickerdoodle recipe results in cookies with a slight tang from the cream of tartar and a delicious cinnamon-sugar coating. Enjoy!
For more detailed recipes, check out sources like AllRecipes or Sally’s Baking Addiction.