Description
Snickerdoodles are classic cookies known for their soft, chewy texture and distinctive cinnamon-sugar coating. They are simple to make and a favorite for all ages.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar, divided
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 tablespoons ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- In a separate medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 1/4 cup granulated sugar and ground cinnamon.
- Roll dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
- Place coated dough balls 2 inches apart on the prepared baking sheets.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Remove from oven and let cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake the cookies to ensure they remain soft and chewy.
- Cream of tartar is essential for the classic snickerdoodle tang and texture.
- Store snickerdoodles in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg