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Snickerdoodle Cookies

Deliciously soft and chewy Snickerdoodle cookies coated with cinnamon-sugar, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Cinnamon Sugar Coating
  • 1/4 cup granulated sugar
  • 2 tablespoons ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C).
  2. In a medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
  3. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (2-4 minutes).
  4. Beat in the eggs and vanilla extract until fully mixed.
  5. Gradually mix in the dry ingredients until just combined, being careful not to overmix.
  6. In a small bowl, combine the 1/4 cup of granulated sugar and 2 tablespoons of ground cinnamon for the coating.
  7. Shape the dough into 1-inch balls and roll them in the cinnamon sugar mixture.
  8. Place the coated dough balls onto a lined baking sheet, spacing them 2 inches apart.
Baking
  1. Bake the cookies in the preheated oven for 8-10 minutes, until the edges are set and the tops are slightly cracked.
  2. Allow cookies to cool on the baking sheet for 1-2 minutes, then transfer to a wire 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. For best results, use softened butter and avoid overmixing the dough.