Description
Delightful Snickerdoodle cookies with a soft interior and a crisp exterior, perfectly balanced with cinnamon and sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 tablespoons sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together the flour, baking soda, cream of tartar, and salt in a mixing bowl.
- Cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- Gradually blend the dry mixture into the wet mixture until just combined.
- Combine 3 tablespoons of sugar and 2 teaspoons of cinnamon in a small bowl.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat in the cinnamon-sugar mixture.
- Place the dough balls on lined baking sheets, about 2 inches apart.
- Bake for 8 to 10 minutes until lightly golden.
- Allow to cool on wire racks before indulging.
Notes
Make-ahead tips: You can make the dough in advance and refrigerate it for up to three days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0g
- Protein: 1.5g
- Cholesterol: 30mg
Keywords: Snickerdoodle, cookies, dessert, baking, sweet treats