THE BEST Buttery Snickerdoodles
Buttery Snickerdoodles are a classic cookie favorite! They are perfectly soft, chewy and are loaded with a cinnamon-sugar flavor. This is the BEST Snickerdoodle recipe and you'll see why after one bite!
Servings: 17 cookies
Ingredients
- 3 cups all-purpose flour
- 3/4 teaspoon cream of tartar add more if you want an extra tang
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 cup salted butter softened at room temperature
- 1 1/3 cups granulated sugar
- 2 whole eggs room temperature
- 2 teaspoon vanilla extract
For the Cinnamon-Sugar Coating
- 1/3 cup sugar
- 1 1/2 tablespoons ground cinnamon
Instructions
To Make the Cookie Dough
- Preheat oven to 350 degrees F. Line 2 baking sheets with parchment paper or silpat mats and set aside.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and cinnamon. Whisk until combined and set aside.
- With a stand mixer or in a large bowl with an electric hand mixer, cream butter and sugar until light and fluffy- about 2-4 minutes. Slowly add one egg at a time, add vanilla extract, and continue to scrape down the sides of the bowl with a rubber spatula
- Mix on low and slowly add the flour mixture until dough starts to form.
For the Cinnamon-Sugar Coating
- To make the sugar-cinnamon coating, mix together the sugar and cinnamon in a small bowl.
To Roll The Cookies
- Using a regular ice-cream scoop (equivalent to 1/4 cup) to scoop out cookie dough balls. Roll each dough ball into the sugar-cinnamon mixture. Thoroughly coat each ball.
- Place the coated balls on the prepared baking sheets, 2 ½ inches apart. Bake for 10-12 minutes, until just barley golden around the edges. They may look underbaked but they will bake more once they cool. Immediately sprinkle on remaining cinnamon sugar mixture onto the top of the cookies. This will make them extra delicious and loaded with sweet cinnamon flavor. Cool for several minutes on the baking sheets before moving to a cooling rack. Enjoy!