Easy Snickerdoodles
These easy snickerdoodles are soft, chewy cookies rolled in cinnamon sugar, perfect for any occasion and made without cream of tartar.
Ingredients
For the cookie dough
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 large eggs
- 2.75 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 0.5 teaspoon salt
For rolling
- 3 tablespoons granulated sugar
- 1 tablespoon ground cinnamon
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the butter mixture, mixing until just combined.
Rolling and Baking
- In a small bowl, combine 3 tablespoons of granulated sugar and the ground cinnamon.
- Using a cookie scoop or your hands, form small balls of dough about 1 inch in diameter, and roll each ball in the cinnamon-sugar mixture.
- Place the coated balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
Notes
For best texture, ensure butter is at room temperature and measure flour correctly. Consider chilling the dough for 30 minutes before baking to improve texture.