Description
Deliciously chewy snickerdoodle cookies rolled in cinnamon sugar.
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 1 cup (224g) unsalted butter, room temperature
- 1 1/2 cups (310g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 3 tbsp (39g) granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (176°C). Line your baking sheets with parchment paper or silicone mats.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy—about 2–3 minutes.
- Mix in the eggs one at a time, followed by the vanilla extract.
- Gradually add the flour mixture to the wet ingredients, mixing until fully incorporated.
- In a small bowl, combine 3 tablespoons of sugar and 1 tablespoon of cinnamon. Scoop out tablespoon-sized balls of dough, roll them into smooth balls, then coat generously in the cinnamon sugar.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets. Bake for 9–11 minutes.
- Let the cookies rest on the baking sheet for 5–10 minutes before transferring them to a wire rack.
Notes
- Enjoy warm or let them cool completely—they’re delicious either way.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg