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Snickerdoodle Cookies

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Soft and slightly chewy snickerdoodle cookies coated in cinnamon sugar, perfect for any occasion.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • 1/2 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
  • 2 tablespoons granulated sugar (for topping)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Mix together flour, baking soda, cream of tartar, and salt. Set aside.
  3. Cream together butter, granulated sugar, and brown sugar until light and fluffy in another bowl.
  4. Beat in the eggs one at a time, then stir in the vanilla.
  5. Gradually blend in the dry ingredients.
  6. Combine 2 tablespoons of sugar and cinnamon in a small bowl.
  7. Roll the dough into balls and then roll in the cinnamon sugar mixture.
  8. Place on ungreased baking sheets and flatten slightly.
  9. Bake for 8 to 10 minutes or until edges are set and just beginning to brown.
  10. Let cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Notes

Cookies stay fresh in an airtight container for about a week; can be frozen for up to three months.

Nutrition

Find it online: https://tashirecipez.com/snickerdoodle-cookies-2/

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