Description
Irresistibly Chewy Snickerdoodle Cookies made with warm cinnamon and sugar, perfect for cozy baking moments.
Ingredients
Scale
- 2¾ cups (345g) all-purpose flour
- 2 teaspoons cream of tartar (crucial for the signature tangy flavor)
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened to room temperature
- 1⅓ cups (267g) granulated sugar
- 1 tablespoon pure vanilla extract (use real vanilla for best flavor)
- 2 large eggs, at room temperature
- ⅓ cup (67g) granulated sugar (for rolling)
- 1½ tablespoons ground cinnamon (for rolling)
Instructions
- Step 1: Prepare Your Equipment and Ingredients Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper. Measure all ingredients before beginning.
- Step 2: Mix the Dry Ingredients In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Step 3: Cream Butter and Sugar Beat the softened butter until smooth, then add granulated sugar and beat until fluffy, about 3-4 minutes.
- Step 4: Add Wet Ingredients Mix in vanilla extract, then add eggs one at a time, mixing well after each addition.
- Step 5: Combine Wet and Dry Ingredients Gradually add the flour mixture to the butter mixture, mix on low speed just until combined.
- Step 6: Prepare Coating Mix ⅓ cup granulated sugar and cinnamon for rolling in a small bowl.
- Step 7: Shape and Coat Cookies Portion dough into balls, roll in cinnamon-sugar mixture, place on baking sheets.
- Step 8: Bake to Chewy Perfection Bake cookies for 10-11 minutes until edges are set but centers are slightly underdone.
- Step 9: Cool Properly Allow cookies to cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 calories
- Sugar: 11g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 35mg