Description
These snickerdoodle cookies are soft, chewy, and coated with a delightful cinnamon-sugar topping, perfect for any occasion.
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar, plus 3 tbsp for rolling
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 400°F. Line a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, mix together flour, cream of tartar, baking soda, and salt.
- In a large mixer bowl, beat butter and 1 1/2 cups sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla extract and then integrate the dry ingredients until just combined.
- Combine remaining 3 tbsp of sugar with cinnamon in a small bowl.
- Scoop tablespoon-sized balls of dough and roll in the cinnamon sugar mixture. Space them on the cookie sheet.
- Bake for 6-8 minutes until edges are set but centers look slightly underbaked. Cool on the sheet for 2-3 minutes before transferring to a cooling rack.
- Store cookies in an airtight container.
Notes
Measure flour correctly and ensure butter is at room temperature for best results.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg