Description
Classic snickerdoodle cookies that are soft, chewy, and coated with cinnamon sugar for a delightful treat.
Ingredients
Scale
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups (248g) all-purpose flour
- ¼ cup (50g) granulated sugar (for rolling)
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with baking mats or parchment paper.
- Cream the softened butter and granulated sugar together until fluffy (about 1 minute).
- Add the egg and vanilla extract to the creamed mixture and mix until smooth.
- Mix in the baking soda, cream of tartar, and salt. Gradually add the flour until a soft dough forms.
- In a small bowl, combine the additional sugar and cinnamon.
- Scoop 2-tablespoon portions of dough, roll into balls, and then coat in the cinnamon-sugar mixture.
- Place the dough balls on the prepared baking sheets, about 2 inches apart, and bake for 10-13 minutes until slightly crackled.
- Let the cookies cool on pans for a few minutes before transferring them to a wire rack to cool completely.
Notes
For softer cookies, slightly underbake them. Store cookies in an airtight container for up to 3 days.
- Prep Time: 10
- Cook Time: 25
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 80mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg