Description
Soft, chewy Snickerdoodle cookies with a delightful cinnamon-sugar coating that evokes nostalgia and comfort.
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, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for rolling)
- 3 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Mix the dry ingredients in a small bowl: flour, cream of tartar, baking soda, and salt.
- Cream together butter, granulated sugar, and brown sugar in a large mixing bowl until light and fluffy.
- Incorporate eggs and vanilla extract into the butter mixture.
- Combine the wet and dry mixtures, stirring gently until just combined.
- Prepare a cinnamon-sugar mixture in a small bowl by mixing granulated sugar and ground cinnamon.
- Shape the dough into 1-inch balls and roll them in the cinnamon-sugar mixture.
- Place the rolled dough balls on a baking sheet, spaced 2 inches apart.
- Bake for 8-10 minutes until edges are light golden brown.
- Cool on a wire rack after letting sit on the baking sheet for a few minutes.
Notes
For a gluten-free version, substitute all-purpose flour with a gluten-free 1:1 baking flour blend. Store cookies in an airtight container for up to a week.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 35mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: Snickerdoodle cookies, dessert, baking, cookies, cinnamon sugar