Description
These snickerdoodle cookies are soft, chewy, and coated in a delightful cinnamon-sugar mixture, making them a perfect treat for any occasion.
Ingredients
Scale
1 cup Unsalted Butter (softened)
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar (for less tang
use 1 teaspoon)
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1/4 cup Sugar (for cinnamon-sugar mixture)
1 1/2 Tablespoons Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides of the bowl and add the eggs and vanilla. Cream for 1-2 minutes longer.
- Stir in flour, cream of tartar, baking soda, and salt, just until combined.
- In a small bowl, stir together sugar and cinnamon.
- If time allows, wrap the dough and let refrigerate for 20-30 minutes. Roll into small balls until round and smooth.
- Drop into the cinnamon-sugar mixture and coat well. Using a spoon, coat for a second time, ensuring the cookie balls are completely covered. To make flatter snickerdoodles, press down in the center of the ball before placing in the oven.
- Place on a parchment paper-lined baking sheet. Bake for 9-11 minutes. Let cool for several minutes on baking sheet before removing from the pan.
Notes
For a less tangy flavor, use only 1 teaspoon of cream of tartar.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 3.5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 1.5 g
- Carbohydrates: 14 g
- Protein: 1 g
- Cholesterol: 10 mg
Keywords: snickerdoodle cookie mix, cookies, dessert, baking, American cuisine