Description
These quick and easy Snickerdoodle Cookies are soft, chewy, and bursting with cinnamon-sugar flavor. They’re the perfect holiday cookie or year-round treat!
Ingredients
– 2 3/4 cups all-purpose flour
– 2 teaspoons cream of tartar
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 2 large eggs
– 2 teaspoons vanilla extract
– 2 tablespoons ground cinnamon
Instructions
1. – Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. – In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
3. – In a large bowl, beat the butter and 1 1/2 cups sugar until light and fluffy, about 2 minutes. Beat in the eggs one at a time, then stir in the vanilla.
4. – Gradually add the dry ingredients to the wet ingredients and mix until just combined.
5. – In a small bowl, mix together the remaining 2 tablespoons of sugar and the cinnamon.
6. – Scoop rounded tablespoons of dough and roll into balls. Roll the balls in the cinnamon-sugar mixture to coat.
7. – Place the coated dough balls 2 inches apart on the prepared baking sheets.
8. – Bake for 8 to 10 minutes, until the edges are lightly golden. Allow to cool on the baking sheets for 5 minutes before transferring to a wire rack.
Notes
For chewier cookies, bake for 8-9 minutes. For crispier edges, bake for 10 minutes. Store cookies in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Baking
- Cuisine: American