Description
These classic Snickerdoodle Cookies are soft, chewy, and coated in a delicious cinnamon-sugar mixture. They’re the perfect treat for any occasion!
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/4 teaspoon salt
- For the cinnamon sugar coating:
- 3 tablespoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- In a small bowl, combine the 3 tablespoons of granulated sugar and the ground cinnamon for the coating.
- Roll the dough into 1-inch balls.
- Roll each ball in the cinnamon-sugar mixture, then place them on the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For a chewier cookie, slightly underbake them.
- Store cookies in an airtight container at room temperature for up to 3 days.
- You can freeze the cookie dough balls before baking for later use.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Cookies
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Protein: 1g