Snickerdoodle Cookies Recipe
These soft and chewy snickerdoodle cookies are a classic treat with a perfect balance of sugar and cinnamon, making them the ideal dessert for cozy afternoons or family gatherings.
Ingredients
- 1 cup Unsalted Butter, softened to room temperature
- 1 ⅓ cups Granulated Sugar
- ⅓ cup Brown Sugar, packed
- 2 large Eggs, at room temperature
- 1 ½ teaspoon Vanilla Extract
- 3 ¼ cups All-Purpose Flour, spooned and leveled
- 1 ½ teaspoon Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- ⅓ cup Granulated Sugar
- 1 ½ tablespoon Ground Cinnamon
Instructions
- Preheat your oven to 400℉ (200℃). Line two baking sheets with parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter until smooth and creamy.
- Add the granulated and brown sugars to the butter. Beat until creamy and well blended.
- Mix in the eggs and vanilla extract until you achieve a smooth dough consistency.
- Gradually add the dry mix to the wet mixture, stirring until just combined. Avoid overmixing.
- In a shallow bowl, mix the granulated sugar and cinnamon for rolling.
- Roll one tablespoon of cookie dough into a ball and coat each ball in the cinnamon sugar mixture.
- Place the coated dough balls on the prepared baking sheets, spacing them 2 inches apart.
- Bake for 6 to 8 minutes until edges are set but centers are slightly soft.
- Let cookies cool on the baking sheet for 2 minutes before transferring to a cooling rack.
Notes
- For extra chewy cookies, refrigerate your dough for 20 minutes before baking.
- Make sure your butter and eggs are room temperature for easy blending.
- Store in an airtight container for up to a week, or freeze for longer storage.
Nutrition
Calories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 75mgSugar: 8g
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