Description
Delight in the comfort of soft, chewy snickerdoodle cookies coated in cinnamon sugar. A nostalgic recipe that fills your home with warmth and sweetness.
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 oven to 400°F and prepare a cookie sheet with a silicone baking mat or parchment paper.
- In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt, then set aside.
- In a large mixing bowl, cream together 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. Scrape the bowl as needed.
- Add the vanilla extract and mix until well combined.
- Add the dry ingredients to the mixture and mix until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the cinnamon.
- Form balls of dough about 1 tablespoon each and roll them in the cinnamon-sugar mixture.
- Place the balls on the prepared cookie sheet, spacing them about 2 inches apart.
- Bake for 6-8 minutes. Allow cookies to cool on the sheet for 2-3 minutes before transferring to a cooling rack.
Notes
For the best texture, ensure your butter is at room temperature before mixing. Cookies can be stored in an airtight container at room temperature for a week or frozen for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: cookies, snickerdoodle, dessert, baking, cinnamon sugar