Description
Delightfully soft and chewy Snickerdoodle cookies, perfectly spiced with cinnamon and sugar.
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. Prepare a cookie sheet with a silicone baking mat or parchment paper.
- Combine the flour, cream of tartar, baking soda, and salt in a medium bowl and set aside.
- Add the softened butter and 1 1/2 cups of sugar in a large mixing bowl. Cream together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Pour in the vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Mix the remaining 3 tablespoons of sugar with the ground cinnamon in a small bowl.
- Scoop out about one tablespoon of cookie dough, roll it into a ball, and coat with cinnamon sugar mixture.
- Place the balls on the prepared cookie sheet, leaving 2 inches between each cookie.
- Bake for 6-8 minutes, until the edges are lightly golden.
- Remove from the oven and let cool on a rack.
Notes
For a chewy texture, do not overbake. Store cookies in an airtight container at room temperature for freshness.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg