Snickerdoodle Cookies
Delightful snickerdoodle cookies with a soft, chewy texture and a signature hint of cinnamon-sugar, perfect for any occasion.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Use room temperature butter for better texture.
- 1.5 cups granulated sugar
- 2 large eggs Use room temperature eggs.
- 2.75 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 0.5 teaspoon salt
Cinnamon-Sugar Coating
- 3 tablespoons cinnamon sugar Made from cinnamon and granulated sugar mixture.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes with an electric mixer.
- Add the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine flour, baking soda, cream of tartar, and salt. Mix until well combined.
- Gradually add the dry ingredients to the butter-sugar mixture, stirring until just combined.
- In another small bowl, mix the cinnamon and granulated sugar to make the cinnamon-sugar coating.
Baking
- Scoop tablespoon-sized balls of dough, roll them in the cinnamon-sugar mixture, and place on the prepared baking sheet, spacing about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
- Let cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewy cookies, slightly underbake and consider adding nutmeg to the cinnamon-sugar. Store in an airtight container with parchment paper layers to keep fresh.