Snickerdoodle Cookies
Delightful chewy cookies with a cinnamon sugar coating, perfect for any occasion.
Ingredients
Main Ingredients
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
Cinnamon Sugar Coating
- 1 tablespoon ground cinnamon
- 0.25 cup granulated sugar (for rolling)
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream the softened butter and 1 ½ cups of granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, stirring until just combined.
- In a small bowl, mix the remaining 1/4 cup of sugar with the ground cinnamon.
- Roll the dough into balls, about 1 inch in diameter, then roll each ball in the cinnamon-sugar mixture until well coated.
- Place the dough balls on a baking sheet lined with parchment paper, spaced about 2 inches apart.
Baking
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers look set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
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Notes
For extra flavor, consider adding a dash of vanilla extract to the batter. For thicker cookies, chill the dough for 30 minutes before rolling and baking. Store cookies in an airtight container to keep them fresh for up to a week.