25-Minute Snickerdoodles
Soft, chewy snickerdoodles with a sweet cinnamon-sugar coating, baked to perfection in under 30 minutes. Easy to make, freezer-friendly, and delightfully tender, these cookies are a classic homemade treat. .
Equipment
- 1 Parchment Paper (for baking)
- 1 Mixing Bowls (1 large, 1 medium)
- Measuring Cups & Spoons
- Baking Sheet (standard size)
- Cooling rack
Ingredients
- ½ cup butter softened
- ½ cup shortening or use all butter
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
- 4 tbsp granulated sugar for rolling
- 1 tbsp ground cinnamon for rolling
Instructions
- Preheat Oven: Begin by setting your oven to 375°F (190°C) to ensure it reaches the perfect baking temperature while you prepare the dough. Line a baking sheet with parchment paper to prevent sticking and make cleanup simple.
- Creaming Butter & Sugar: In a large mixing bowl, combine softened butter, shortening, and 1½ cups granulated sugar. Using a hand mixer or stand mixer, beat until the mixture becomes light, fluffy, and creamy, which helps create a tender, chewy texture in your cookies.
- Adding Eggs & Vanilla: Crack the eggs into the creamed mixture, one at a time, and add the vanilla extract. Mix thoroughly until fully incorporated, creating a smooth, cohesive dough base that will hold all your ingredients together perfectly.
- Mixing Dry Ingredients: In a separate bowl, whisk together 2¾ cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, and ¼ teaspoon salt. This ensures the leavening agents and seasonings are evenly distributed for consistent cookies.
- Combining Wet & Dry Ingredients: Gradually add the dry mixture to the wet ingredients, stirring until just combined. Avoid overmixing to keep the cookies soft and tender. The dough should be slightly sticky but easy to scoop.
- Chilling the Dough: Cover the dough and chill for at least 30 minutes (or up to 3 days) to firm it, which makes rolling easier and helps the cookies maintain their shape during baking.
- Preparing Cinnamon Sugar: In a small bowl, mix 4 tablespoons granulated sugar with 1 tablespoon ground cinnamon. This will coat the dough balls, giving the classic snickerdoodle flavor and slightly crisp exterior.
- Shaping Cookies: Scoop heaping tablespoonfuls of chilled dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until evenly coated. Space them about 2 inches apart on the prepared baking sheet.
- Baking Cookies: Bake in the preheated oven for 8–10 minutes, or until the edges are set but the centers remain soft. Avoid overbaking to maintain that signature chewy texture.
- Cooling & Serving: Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire cooling rack. Enjoy warm or store in an airtight container for up to 3 days, or freeze for later treats.
Notes
- Butter vs. Shortening: Using all butter will yield slightly firmer cookies, while adding shortening keeps them extra soft and chewy.
- Chilling Matters: Chilling the dough is key for maintaining shape and enhancing flavor; even 30 minutes improves texture.
- Avoid Overbaking: Bake until edges are just set; centers should remain soft to retain chewiness.
- Cinnamon Sugar Coating: Roll cookies generously for that signature crisp, sweet exterior.
- Freezing Dough: Dough can be frozen for up to 3 months; thaw in the fridge before baking.