Description
Soft and chewy snickerdoodle cookies coated in cinnamon sugar.
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
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add eggs and vanilla; mix well.
- Gradually add dry ingredients to wet ingredients.
- In a small bowl, mix sugar and cinnamon for rolling.
- Roll dough into balls, then coat with cinnamon sugar.
- Place on baking sheets and flatten slightly.
- Bake for 10-12 minutes until edges are golden.
- Let cool before serving.
Notes
- Store cookies in an airtight container.
- These cookies freeze well.
- Adjust cinnamon sugar according to taste.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodle cookies, cookies, dessert, baking