Description
This classic snickerdoodle recipe yields soft, chewy cookies rolled in cinnamon sugar, perfect for any occasion.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 1 1/2 cups (300g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups (360g) all-purpose flour
- 1 teaspoon cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup (50g) granulated sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
- Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the cinnamon and 1/4 cup sugar for rolling.
- Scoop tablespoon-sized portions of dough and roll them into balls.
- Roll each ball in the cinnamon-sugar mixture until well coated.
- Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Remove from the oven and allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For softer cookies, do not overbake.
- You can chill the dough for 30 minutes before rolling for a thicker cookie.
- Store cookies in an airtight container for up to a week.
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 10
- Sodium: 50
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 16
- Fiber: 0
- Protein: 1
- Cholesterol: 30
Keywords: snickerdoodle recipe, soft snickerdoodles, classic snickerdoodle cookies, easy snickerdoodle recipe, cinnamon sugar cookies