Snickerdoodle Cookies
Soft, chewy snickerdoodle cookies sprinkled with cinnamon sugar, perfect for any occasion.
Ingredients
Dry Ingredients
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (softened, but not too soft)
- 1½ cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
Cinnamon Sugar Mixture
- ⅓ cup granulated sugar
- 1½ tablespoons ground cinnamon
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit and line a baking sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set this bowl aside.
- In another bowl, blend the softened butter and granulated sugar together until pale and fluffy, about 4-5 minutes.
- Add the eggs and vanilla extract to the butter mixture and mix for another 2 minutes, scraping the sides of the bowl to mix well.
- Slowly add the flour mixture to the butter mixture and mix until fully combined.
- Cover the bowl with plastic wrap and place it in the fridge to chill for 30 minutes.
Cinnamon Sugar Prep
- While the dough chills, prepare the cinnamon sugar by combining the granulated sugar and ground cinnamon in a small bowl.
Baking
- After chilling, form the dough into equal 1-inch sized balls and roll each ball in the cinnamon sugar mixture.
- Place the coated balls on the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake the cookies for 10 minutes. They should look slightly underbaked. Let them cool for a few minutes on the pan before transferring them to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week, or freeze layers separated by parchment paper for longer storage. Ensure butter is at room temperature for best results. Chilling the dough helps maintain their shape.