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Snickerdoodle Cookies

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Delightful snickerdoodle cookies featuring a tender, chewy texture and a cinnamon-sugar coating.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon
  • 3 tablespoons sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt until well combined.
  3. In a separate bowl, use an electric mixer to cream the softened butter, granulated sugar, and brown sugar until fluffy.
  4. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
  5. Gradually add the flour mixture to the wet ingredients, mixing gently until just combined.
  6. In a small bowl, combine the cinnamon and sugar for rolling.
  7. Roll the dough into 1-inch balls and coat each ball in the cinnamon-sugar mixture.
  8. Place the rolled dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
  9. Bake for 8-10 minutes, or until the edges are lightly golden and the centers remain soft.
  10. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Make sure the butter is at room temperature. Store cookies in an airtight container for up to a week. You can freeze the cookie dough balls before baking.

Nutrition

Keywords: snickerdoodle, cookies, dessert, baking, cinnamon

Find it online: https://easydessertideas.com/snickerdoodle-cookies/