Description

This recipe delivers the best soft and chewy snickerdoodle cookies, featuring a crackly cinnamon-sugar exterior and a hint of nutmeg for enhanced flavor. Perfect for any occasion, these cookies are a comforting classic.

Ingredients

Scale

2 cups (4 sticks) unsalted butter, softened
3 cups granulated sugar
4 large eggs, room temperature
2 teaspoons vanilla extract
5½ cups all-purpose flour
4 teaspoons cream of tartar
2 teaspoons baking soda
1 teaspoon salt
½ teaspoon ground nutmeg (optional)
For Cinnamon Sugar Coating:
½ cup granulated sugar
2 tablespoons ground cinnamon

Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter and 3 cups of sugar on medium-high speed for 2-3 minutes until light and fluffy.
Beat in the eggs one at a time, ensuring each is fully incorporated. Mix in the vanilla extract.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and nutmeg.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Do not overmix.
In a small bowl, mix together ½ cup of sugar and 2 tablespoons of cinnamon for the coating.
Scoop tablespoon-sized dough balls and roll them into smooth balls. Roll each ball generously in the cinnamon-sugar mixture.
Place the coated dough balls about 2 inches apart on the prepared baking sheets.
Bake for 9-11 minutes, or until the edges are set and the centers are still soft. They should have a matte, crackled surface.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

For extra chewiness, consider replacing 1 cup of granulated sugar in the dough with packed brown sugar.
If your kitchen is warm, chilling the dough for 30 minutes can help prevent excessive spreading.
Double the cinnamon sugar coating for an extra thick, spicy crust.
For gluten-free snickerdoodles, use a 1:1 gluten-free all-purpose flour blend.
To make ahead, scoop and roll dough balls, then freeze. Bake from frozen, adding 1-2 minutes to the baking time.

Prep Time: 15 minutes
Cook Time: 10 minutes per batch
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140
Sugar: 10g
Sodium: N/A
Fat: 7g
Saturated Fat: N/A
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 18g
Fiber: N/A
Protein: 1g
Cholesterol: N/A

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