Description
Soft, chewy, and coated in a sweet cinnamon-sugar blend, these classic Snickerdoodle Cookies are pure comfort in every bite. A hint of tang from cream of tartar gives them their signature flavor — and they’re ready in just 30 minutes!
Ingredients
- Cookie Dough:
- 3 cups all-purpose flour
- 1½ tsp cream of tartar
- ½ tsp baking soda
- ½ tsp salt
- 1 cup butter, softened
- 1½ cups sugar
- 2 large eggs
- 2 tsp vanilla extract
- Cinnamon Sugar Coating:
- ¼ cup sugar
- 1 tsp ground cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
- In a separate bowl, beat softened butter and sugar until smooth and creamy, about 2 minutes.
- Add eggs and vanilla extract to the butter mixture and mix until combined.
- Gradually beat in the dry ingredients until a soft dough forms.
- In a small dish, mix the cinnamon and sugar for the coating.
- Scoop about 2 tablespoons of dough per cookie, roll into balls, and coat well in cinnamon sugar (roll twice for extra coating).
- Place on the baking sheet 2 inches apart and bake for 9–11 minutes.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Don’t overbake — cookies should be slightly soft in the center when removed from the oven.
- For a thicker cookie, chill the dough for 30 minutes before baking.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 188
- Sugar: 13g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
