Best Snickerdoodles
These classic snickerdoodles are soft, chewy, and rolled in cinnamon sugar for that perfect, slightly crisp outer layer. Easy to make and incredibly satisfying, these cookies are a must-have for any dessert lover!
Ingredients:
2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup salted butter, softened
2 cups white sugar, divided
2 large eggs
2 teaspoons ground cinnamon
Instructions:
Preheat the Oven: Preheat your oven to 350F 175C.
Prepare Dry Ingredients: In a medium bowl, sift together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large mixing bowl, beat the softened butter with 1 1/2 cups of sugar until pale and fluffy, about 2-3 minutes.
Add Eggs: Add the eggs, one at a time, beating well after each addition until fully incorporated.
Combine Wet and Dry Ingredients: Gradually add the flour mixture to the wet ingredients, about 1/2 cup at a time, mixing just until the dough comes together. Avoid overmixing for a tender cookie.
Prepare Cinnamon Sugar Coating: In a small bowl, mix the remaining 1/2 cup of sugar with the ground cinnamon until well combined.
Shape and Coat the Dough: Roll the dough into 1 3/4-inch balls. Roll each ball in the cinnamon sugar mixture to coat it evenly.
Arrange and Bake: Place the dough balls on an ungreased baking sheet, spacing them about 3 inches apart to allow room for spreading. Bake for 9-10 minutes, or until the edges are set but the centers are still soft. Be careful not to overbake for that classic soft and chewy texture.
Cool and Enjoy: Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.