Description
Delicious large snickerdoodle cookies with a soft center and a chewy texture.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, and salt.
- In a separate bowl, beat butter and sugar until fluffy.
- Add egg and vanilla to the butter mixture, mix well.
- Gradually add the dry ingredients to the wet ingredients.
- In a small bowl, mix sugar and cinnamon for rolling.
- Form dough into large balls, then roll in the cinnamon sugar mixture.
- Place cookies on a baking sheet and flatten slightly.
- Bake for 10-12 minutes until edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container for up to one week.
- You can freeze the dough for later use.
- Adjust cinnamon sugar based on your taste preference.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: large snickerdoodle cookies, cookies, dessert, baking