Description
Soft and chewy snickerdoodles with a hint of cinnamon. Perfect for any occasion.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons granulated sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in eggs one at a time.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to the butter mixture, mixing until combined.
- In a small bowl, mix 2 tablespoons sugar and cinnamon.
- Roll dough into 1-inch balls, then roll in cinnamon-sugar mixture.
- Place dough balls 2 inches apart on baking sheets.
- Bake for 10-12 minutes, until edges are set but centers are still soft.
- Let cool on baking sheets for 5 minutes before transferring to a wire rack.
Notes
- For extra chewiness, slightly underbake the cookies.
- Store in an airtight container for up to 5 days.
- Dough can be refrigerated for up to 2 days before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: snickerdoodles, cinnamon cookies, soft cookies, chewy cookies, dessert