Description
These irresistibly chewy Snickerdoodle cookies are soft in the center with slightly crisp edges, coated in a cinnamon-sugar mixture for the perfect balance of sweetness and spice.
Ingredients
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 3 tbsp granulated sugar (for coating)
- 1 tbsp ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2–3 minutes.
- Add the eggs and vanilla extract, mixing until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- In a small bowl, combine 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- Roll the dough into 1 1/2-inch balls, then coat each ball in the cinnamon-sugar mixture.
- Place the cookies about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, slightly underbake them and let them finish setting on the baking sheet.
- You can freeze the dough balls for up to 3 months; bake from frozen, adding 1–2 minutes to the bake time.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9 g
- Sodium: 95 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0 g
- Protein: 1 g
- Cholesterol: 25 mg
