Description
A classic recipe for soft and chewy snickerdoodle cookies.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 3 1/4 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
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs one at a time.
- Combine the flour, cream of tartar, baking soda, and salt; gradually add to the creamed mixture.
- Roll dough into balls, then roll in the cinnamon sugar.
- Place on ungreased baking sheets.
- Bake for 8 to 10 minutes or until lightly browned.
- Cool on wire racks.
Notes
- Store cookies in an airtight container.
- For softer cookies, do not overbake.
- Chill the dough for 30 minutes for thicker cookies.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 30mg
Keywords: snickerdoodle cookies recipe