Description
Classic soft and chewy snickerdoodle cookies with a cinnamon-sugar coating, perfect for sharing and enjoying fresh with milk.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1/4 cup sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and 1 1/2 cups of sugar until smooth and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In another bowl, combine the flour, baking soda, cream of tartar, and salt; gradually stir this dry mixture into the creamed butter and sugar until well blended.
- Mix the 1/4 cup sugar with the cinnamon in a small bowl. Roll the dough into balls and coat each ball in the cinnamon sugar mixture.
- Place the balls onto ungreased baking sheets, ensuring they have space to spread while baking.
- Bake for 8 to 10 minutes, or until set but still soft. Cool on wire racks.
Notes
These cookies can be served warm or at room temperature. Store in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg