Description
These classic snickerdoodles are soft, chewy, and coated in a delightful cinnamon-sugar mixture. Perfect for any occasion or simply as a sweet treat.
Ingredients
Scale
Dough:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
For rolling:
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Prepare cinnamon-sugar coating: In a small bowl, mix the remaining sugar and cinnamon.
- Shape and coat dough: Scoop tablespoon-sized portions of dough, roll into balls, and coat each ball in the cinnamon-sugar mixture. Place on prepared baking sheets about 2 inches apart.
- Bake: Bake for 8 to 10 minutes or until the edges are set and the centers are soft and puffy.
- Cool: Let cool on the baking sheet for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Do not overbake—snickerdoodles should stay soft in the center.
- For extra chewiness, chill the dough for 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 90mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg
