Description
Deliciously soft and chewy snickerdoodle cookies rolled in cinnamon sugar, embodying warmth and comfort.
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, at 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.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, cream the butter and 1 1/2 cups of sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing until combined after each addition.
- Add the vanilla extract and mix until well combined.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon.
- Create balls of one tablespoon of cookie dough each.
- Roll each ball in the cinnamon sugar mixture and place on the prepared cookie sheet, leaving about 2 inches between each cookie.
- Bake for 6-8 minutes until the edges are set.
- Let the cookies sit on the sheet for 2-3 minutes before transferring them to a cooling rack.
Notes
For thicker cookies, refrigerate the dough for 30 minutes before baking. Experiment with add-ins like chocolate chips or nuts for unique flavors.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 150
- Sugar: 12g
- Sodium: 105mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: snickerdoodle, cookies, baking, dessert, cinnamon sugar