Print
Description
This recipe makes soft, chewy snickerdoodle cookies with a cinnamon-sugar coating. It is a classic dessert.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups of granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small shallow bowl, combine the remaining 1/2 cup granulated sugar and 2 tablespoons ground cinnamon.
- Roll spoonfuls of dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
- Place the coated cookie dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set and lightly golden, but the centers are still soft.
- Remove from the oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Ensure butter is softened for best creaming results.
- Do not overmix the dough after adding dry ingredients.
- Bake until edges are set, but centers are still soft for a chewy cookie.
- Prep Time: 15 min
- Cook Time: 10 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 70mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg