Description
Enjoy the soft and tender texture of these classic snickerdoodle cookies rolled in a heavenly cinnamon-sugar blanket.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar (for coating)
- 1 tablespoon cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- Whisk together the flour, cream of tartar, baking soda, and salt until well combined.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy (about 2-3 minutes).
- Beat in the eggs one at a time, then stir in the vanilla until well mixed.
- Blend in the dry ingredients, mixing just until incorporated.
- Combine the sugar and cinnamon for the coating in a small bowl.
- Roll the dough into balls (about 1 inch in diameter) and coat them in the cinnamon-sugar mixture.
- Place the coated balls on a baking sheet lined with parchment paper, leaving space for spreading.
- Bake for 8-10 minutes, or until the edges are set but centers are still soft.
- Cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
These cookies can be stored in an airtight container at room temperature for up to one week or frozen for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg