Description
These classic snickerdoodles are soft, chewy cookies rolled in cinnamon sugar, perfect for any occasion!
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp (39g) sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (176°C) and line your baking sheets with parchment paper.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, beat the butter and sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Beat in the eggs one at a time, then mix in vanilla extract.
- Slowly add the dry ingredients to the wet mixture, mixing just until combined.
- In a small bowl, stir together the sugar and cinnamon for the coating.
- Scoop about 1 1/2 tablespoons of dough, roll into a ball, and then roll in the cinnamon-sugar mixture until fully coated.
- Place on the prepared baking sheets, spaced about 2 inches apart.
- Bake for 10-12 minutes until slightly puffed and crinkled.
- Let cookies sit on the baking sheet for 5-10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, do not overmix the dough as it can make the cookies tough.
- These cookies continue to bake slightly after being removed from the oven.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg