Description
Soft, chewy German Snickerdoodles with a buttery base and crisp cinnamon-sugar coating. These cookies are cozy, sweet, and simple to make for any occasion.
Ingredients
1 cup unsalted butter, softened
1.5 cups granulated sugar
2 large eggs, room temperature
2.75 cups all-purpose flour, sifted
2 tsp cream of tartar
1 tsp baking soda
½ tsp salt
3 tbsp sugar (for coating)
2 tsp ground cinnamon (for coating)
Instructions
1. Cream the softened butter and sugar until light and fluffy.
2. Add eggs one at a time, mixing well after each addition.
3. In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
4. Gradually mix dry ingredients into the wet ingredients until just combined.
5. Cover the dough and chill in the refrigerator for at least 1 hour or overnight.
6. Preheat the oven to 350°F and mix the cinnamon and sugar for coating.
7. Roll chilled dough into 1-inch balls, coat in cinnamon-sugar mixture, and place on parchment-lined baking sheets about 2 inches apart.
8. Bake for 9–11 minutes, until edges are lightly golden and centers are just set.
9. Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Chilling the dough improves texture and helps control spreading.
Use softened butter that still holds shape for best consistency.
Fresh cinnamon gives a stronger flavor in the coating.
Avoid overmixing after adding dry ingredients to prevent toughness.
Salted butter can be used if added salt is reduced to ¼ tsp.
Cookies can be stored in an airtight container at room temperature for up to 1 week.
They can also be frozen for up to 3 months and thawed before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15 g
- Sodium: 85 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 0.3 g
- Protein: 1 g
- Cholesterol: 25 mg