Soft Cinnamon Sugar Cookies

Soft snickerdoodles are the ultimate nostalgic treat for me These classic American cookies have a lightly crisp cinnamon sugar crust and a melt in your mouth texture Perfect with a mug of coffee or a cold glass of milk they always bring comfort and a bit of childhood magic to any day

Ingredients

• All purpose flour: Gives these cookies structure Choose a flour with a moderate protein content for tenderness
• Cream of tartar: This is the signature ingredient in snickerdoodles creating a tangy flavor and soft texture Look for a fresh powder for best results
• Baking soda: Helps the cookies spread and rise giving the chewy interior
• Salt: Balances the sweetness Choose a fine sea salt for even flavor
• Unsalted butter: Provides richness and keeps the cookies tender Room temperature butter ensures even mixing
• Granulated sugar: Both in the dough and for the coating it gives sweetness and creates that sparkling crust Use white sugar for classic results
• Large eggs: Bind everything together and add moisture Use room temperature eggs for best mixing
• Ground cinnamon: Gives the signature warm flavor in the coating Choose a fresh aromatic cinnamon for best taste

Step by Step Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit and line two baking sheets with parchment paper This prevents sticking and helps cookies bake evenly

Mix Dry Ingredients:

Whisk together flour cream of tartar baking soda and salt in a medium bowl Whisking ensures all leaveners and spices are evenly distributed

Cream Butter and Sugar:

Beat softened butter with granulated sugar for about three minutes until the mixture becomes pale and fluffy This is key for a light texture Add eggs one at a time mixing well after each for a smooth batter

Combine Wet and Dry Ingredients:

Gradually add the dry mixture into the wet mixture Stir until just combined to prevent overworking the dough which would make cookies tough

Make Cinnamon Sugar Coating:

Mix granulated sugar and ground cinnamon in a small bowl This will coat each cookie and give them their classic exterior

Form and Coat Dough Balls:

Scoop tablespoon sized portions of dough and roll them into smooth balls Roll each ball in the cinnamon sugar mixture so every side is covered

Arrange on Baking Sheets:

Space the dough balls two inches apart on your prepared pans This gives room for the cookies to spread

Bake:

Place in the oven and bake for nine to eleven minutes Watch for edges to set while the centers stay soft For perfect texture do not wait for the cookies to turn golden

Cool:

Let the cookies rest on the pan for two minutes then transfer to a wire rack to finish cooling This step helps them firm up without becoming dry

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Granulated sugar is my favorite ingredient in these cookies because it makes the tiny crackles and sparkle on top When I was little rolling the dough balls in cinnamon sugar was always my job and it still makes me smile

Storage Tips

Store snickerdoodles in an airtight container at room temperature for up to four days For longer freshness tuck in a slice of white bread to keep them soft The dough can be refrigerated for up to two days before baking

Ingredient Substitutions

If you are out of cream of tartar use two teaspoons of lemon juice plus baking soda for a similar tang For a dairy free version use plant based butter and check your sugar source if you have further sensitivities

Serving Suggestions

Enjoy these cookies warm or at room temperature They are delicious dipped in hot chocolate chai tea or even crumbled over vanilla ice cream Stack them high on a plate for a party or send a few in a lunchbox for a sweet midday treat

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Cultural Context

Snickerdoodles trace their roots to German and Dutch baking traditions and have been a beloved American cookie for generations Their quirky name and unique tangy flavor make them stand out among classic cookies

Recipe FAQs

→ What makes snickerdoodles soft and chewy?

The combination of creamed butter, the right amount of cream of tartar, and proper baking time ensures softness and a tender crumb.

→ Can I substitute cream of tartar?

Lemon juice or white vinegar can stand in for cream of tartar in a pinch, but the classic tang and texture may differ slightly.

→ How do I prevent snickerdoodles from being dry?

Avoid overbaking and measure flour correctly; take the cookies out when edges are set but centers are still soft.

→ Is it possible to make them dairy-free?

Yes, swap out butter for a quality plant-based alternative, and check your sugar is vegan-friendly.

→ What pairs well with snickerdoodles?

These cookies are delicious with coffee, milk, chai tea, or hot chocolate, and make a comforting dessert or snack.

→ Can I freeze the dough for later use?

Absolutely. Portion the dough, freeze the balls, and bake from frozen—just add a minute or two to baking time.