Description
A classic soft and chewy snickerdoodles recipe with a perfect balance of cinnamon and sugar.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar for rolling
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- In a small bowl, combine the 1/4 cup of sugar and cinnamon.
- Roll the dough into balls, then roll each ball in the cinnamon-sugar mixture.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are set but the centers are still soft.
- Remove from the oven and let them cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For a variation, try adding chopped nuts or chocolate chips to the dough.
- Store in an airtight container for up to one week.
- For a deeper flavor, refrigerate the dough for at least 30 minutes before baking.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodles, soft cookies, chewy cookies, cinnamon cookies, dessert recipe