Description
Deliciously soft and cinnamon-sugar coated snickerdoodle cookies.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/4 teaspoon salt
- 1 cup butter (softened)
- 1 cup sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 teaspoon vanilla
- 3–6 tablespoons sugar (for rolling)
- 1–2 tablespoons cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F. Line two baking sheets. Get your ingredients ready.
- Place all dry ingredients in a medium bowl and mix well. Set aside.
- Place the butter and both sugars in a large bowl and cream with an electric mixer until fluffy.
- Add the eggs and vanilla and mix until JUST combined – Don’t overbeat the eggs, mix them in for 10-15 seconds.
- Add the dry ingredients to the butter mixture and stir until a sticky cookie dough forms.
- Roll the dough into 1 inch balls (about 1 heaping teaspoon of dough each). Mix the sugar and cinnamon for rolling, and roll the dough balls in it.
- Place the cookies 2 inches apart on the prepared baking sheets. Bake in single batches for 8-10 minutes until just lightly browned and very soft.
- Cool on the baking sheet for 2 minutes, then dip in the cinnamon sugar again.
- Place the cookies on a cooling rack to cool completely. Store on the counter in an airtight container or cookie tin. They are best eaten within 5-7 days.
Notes
- Overbaked snickerdoodles get rock-solid and lose their delicious soft center.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg