Description
Deliciously soft and chewy snickerdoodle cookies coated in cinnamon sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (176°C). Line your baking sheets with parchment paper or silicone mats. This not only prevents sticking but helps those snickerdoodles spread just right.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. This combination is key to that classic chewy snickerdoodle texture and tang.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes. This step builds the base of the cookie’s structure and ensures every bite is melt-in-your-mouth perfect.
- Mix in the eggs one at a time, followed by the vanilla extract. The dough will become smooth and silky at this point.
- Gradually add the flour mixture to the wet ingredients, mixing until fully incorporated. The dough should be soft but not sticky.
- In a small bowl, combine the 3 tablespoons of sugar and 1 tablespoon of cinnamon. Scoop out tablespoon-sized balls of dough, roll them into smooth balls, then coat generously in the cinnamon sugar.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes. They’ll look slightly underbaked in the center but will set as they cool.
- Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack. Enjoy warm or let them cool completely—they’re delicious either way.
Notes
- For a chewier cookie, underbake slightly.
- The cookies can be stored in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 75mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg