Description
Soft, chewy Snickerdoodle cookies with a delightful cinnamon-sugar crust, perfect for any occasion.
Ingredients
- 2 3/4 cups (358g) all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup (168g) unsalted butter, at room temperature
- 1 1/2 cups (310g) sugar, plus 3 tablespoons for rolling
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 1 tablespoon ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and prepare a cookie sheet with a silicone baking mat or parchment paper.
- In a medium bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixer bowl, cream the softened butter and 1 1/2 cups of sugar together until light and fluffy, about 2–3 minutes.
- Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl if needed.
- Add the vanilla extract and mix until incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring until well combined.
- In a small bowl, mix the remaining 3 tablespoons of sugar with the ground cinnamon.
- Roll about one tablespoon of cookie dough in the cinnamon-sugar mixture, then place on the prepared cookie sheet, spaced 2 inches apart.
- Bake for 6–8 minutes until puffy and slightly cracked.
- Let the cookies sit for 2-3 minutes on the sheet before transferring to a cooling rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American