Description
Delightfully soft and chewy snickerdoodle cookies with a cinnamon-sugar crust that evoke warm memories of family baking.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/4 cup packed brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 2 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 350 degrees F (175 degrees C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a large bowl, beat the softened butter with granulated and brown sugar until smooth and fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Gradually add the dry mixture, stirring until just combined.
- In a small bowl, combine 2 tablespoons of granulated sugar with 1 tablespoon of cinnamon.
- Roll the dough into balls and coat in the cinnamon-sugar mixture.
- Place on prepared baking sheets, spacing 2 inches apart.
- Bake for 8 to 10 minutes until lightly golden around the edges.
- Cool on the baking sheet for 2 to 3 minutes, then transfer to wire racks.
Notes
For best results, ensure butter and eggs are at room temperature.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 9g
- Sodium: 75mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle cookies, soft cookies, chewy cookies, cinnamon cookies, baking recipes
