Description
Delicious buttery snickerdoodles coated in cinnamon sugar, delivering a perfect balance of sweetness and a subtle tang from cream of tartar.
Ingredients
Scale
- 3 cups all-purpose flour
- 3/4 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon ground cinnamon
- 1 cup salted butter (softened at room temperature)
- 1 1/3 cups granulated sugar
- 2 whole eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/3 cup sugar (for coating)
- 1 1/2 tablespoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, whisk together the flour, cream of tartar, baking soda, and ground cinnamon.
- In another bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Add in the eggs and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, stirring until no dry flour remains.
- In a separate small bowl, combine the 1/3 cup of sugar with the 1 1/2 tablespoons of ground cinnamon.
- Form small balls of dough, roll in the cinnamon-sugar mixture, and place on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until the edges are set and just golden.
- Let them cool before transferring to a wire rack.
Notes
For best results, use room temperature ingredients and avoid overmixing. Chilling the dough can help with rolling if it’s too sticky.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 200mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg