Description
These Best Snickerdoodles are soft, chewy, and coated in a delightful cinnamon-sugar mixture. Perfect for any time of the year, these classic cookies are a crowd-pleaser and simple to make.
Ingredients
Scale
Dry Ingredients:
- 2 3/4 cups all-purpose flour
- 1 1/2 teaspoons cream of tartar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For Rolling:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Cream Butter and Sugar: In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, stirring until fully combined.
- Prepare Cinnamon Sugar Mixture: In a small bowl, combine the 1/4 cup sugar and cinnamon.
- Roll and Bake: Scoop tablespoon-sized portions of dough, roll into balls, coat in the cinnamon sugar mixture, and place on baking sheets. Bake for 8 to 10 minutes until edges are set and centers are soft and puffy.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra soft cookies, avoid overbaking as they will continue to cook slightly on the baking sheet.
- Chilling the dough for 30 minutes results in thicker cookies.
- Snickerdoodles freeze well and stay soft for days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 9g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
