Description
Indulge in the warm, comforting flavors of these classic Snickerdoodle Cookies with a crispy cinnamon-sugar coating and a soft, chewy center. Perfect for any occasion!
Ingredients
Scale
Dry Ingredients:
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Prepare Dry Ingredients: In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Mix Wet Ingredients: In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla extract.
- Combine and Shape: Gradually add dry ingredients to wet ingredients and mix until just combined. In a small bowl, mix sugar and cinnamon for rolling. Shape dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture.
- Bake: Place the coated dough balls on ungreased baking sheets about 2 inches apart. Bake for 8–10 minutes or until edges are set and slightly golden.
- Cool and Enjoy: Allow the cookies to cool on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.
Notes
- For softer cookies, slightly underbake by a minute.
- Store in an airtight container at room temperature for up to a week.
- Adding a pinch of nutmeg to the cinnamon-sugar mixture enhances flavor.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 9 g
- Sodium: 55 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 15 mg
