Description
These Snickerdoodle Cookies are not just any dessert; they are a soft, chewy masterpiece enveloped in the warmth of cinnamon and sugar.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Begin by preheating your oven to 350°F (175°C). While it’s heating, take the time to line your baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, combine the softened butter with the granulated sugar—1 1/2 cups. Use an electric mixer set on medium speed to cream them together for about 3-4 minutes until the mixture becomes light and fluffy.
- Next, add the eggs one at a time to the creamed mixture, ensuring that each egg is fully beaten in before adding the next. Then, stir in the vanilla extract.
- In a separate bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. Gradually fold this dry mixture into the wet ingredients.
- In a small bowl, blend together the remaining 3 tablespoons of granulated sugar with the tablespoon of ground cinnamon. Use your hands to roll the cookie dough into 1-inch balls, then coat each ball in the cinnamon-sugar mixture.
- Arrange the coated cookie balls onto your prepared baking sheets, making sure to space them at least 2 inches apart. Bake for 10-12 minutes.
- Once the cookies are out of the oven, allow them to cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Notes
Make sure to use softened, room-temperature butter for the best mixing results.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
Nutrition
- Calories: 150 kcal
- Sodium: 90 mg
- Protein: 2 g