Grandma Ruth's Easy Snickerdoodle Cookies Recipe
Grandma Ruth's Easy Snickerdoodle Cookies are soft, chewy, and bursting with cinnamon flavor. This classic recipe, passed down through generations, yields perfectly spiced cookies that everyone will love. Simple ingredients and easy steps make these cookies a delightful treat for any occasion.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 35 mins
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cookies:
- 1 ½ cups white sugar
- 1 cup softened butter
- 2 large eggs
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Coating:
- 2 tablespoons white sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat and prepare: Preheat your oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease it to prevent sticking.
- Mix creamed base: In a large bowl, beat together the white sugar, softened butter, and eggs using an electric mixer until the mixture becomes smooth and creamy.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until evenly mixed.
- Form dough: Gradually stir the dry ingredients into the creamed butter mixture until the dough comes together and holds its shape.
- Prepare coating: In a small bowl, combine the white sugar and ground cinnamon for the coating until well blended.
- Shape and coat dough balls: Roll the dough into 2-teaspoon-sized balls and then roll each ball in the cinnamon-sugar mixture until evenly coated. Place the coated dough balls 2 inches apart on the prepared baking sheet.
- Bake: Bake in the preheated oven on the center rack for 7 minutes. The cookies will appear soft and slightly doughy when you take them out.
- Cool on the sheet: Allow the cookies to cool on the baking sheet for 5 minutes; this lets them finish cooking and prevents hardening.
- Transfer to wire rack: Move the cookies to a wire rack to cool completely before serving.
- Serve and store: Enjoy warm or store cooled cookies in an airtight container for up to 5 days. To keep them soft, place 1 or 2 bread slices in the container.
Notes
- Cookies may look doughy when removed from the oven; letting them cool on the baking sheet allows them to set properly.
- For crisper cookies, bake for an additional 1 to 2 minutes.
- Store cookies in an airtight container with bread slices to maintain softness for up to 5 days.
