Snickerdoodle Cookies
Delightful snickerdoodle cookies that are lightly crisp on the edges and soft and chewy in the center, coated in a sweet cinnamon-sugar mixture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 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
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for coating)
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients in a bowl: flour, cream of tartar, baking soda, and salt.
- Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Incorporate the eggs one at a time, mixing well after each addition, then add the vanilla.
- Combine the dry ingredients with the wet mixture until just combined.
- Prepare the cinnamon-sugar coating in a small bowl.
- Form dough balls about 1 inch in diameter.
- Coat each ball in the cinnamon-sugar mixture.
- Bake the cookies for 8 to 10 minutes until the edges are set but centers are soft.
- Cool the cookies on a wire rack after a few minutes on the baking sheet.
Notes
Chill dough for 30 minutes before rolling for enhanced flavor and thicker cookies. Don’t overmix once flour is added.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 45mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg
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