Description
Delightful and soft snickerdoodle cookies coated with a cinnamon-sugar mixture, perfect for any occasion.
Ingredients
Scale
1 cup Unsalted Butter (softened)
1 1/2 cups Sugar
2 large Eggs
2 teaspoons Vanilla
2 3/4 cup Flour
1 1/2 teaspoon Cream of Tartar (for less tang
use 1 teaspoon)
1/2 teaspoon Baking Soda
3/4 teaspoon Salt
1/4 cup Sugar (for coating)
1 1/2 Tablespoons Cinnamon
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, cream butter and sugar for 4-5 minutes until light and fluffy. Scrape the sides and add eggs and vanilla, creaming for an additional 1-2 minutes.
- Stir in flour, cream of tartar, baking soda, and salt until just combined.
- In a small bowl, mix together sugar and cinnamon.
- If time allows, wrap the dough and refrigerate for 20-30 minutes.
- Roll dough into small balls, roll in the cinnamon-sugar mixture, and coat thoroughly.
- For flatter cookies, press down on the center of each ball before placing on a parchment-lined baking sheet.
- Bake for 9-11 minutes and let cool for several minutes on the baking sheet before transferring.
Notes
For a less tangy flavor, reduce the cream of tartar to 1 teaspoon.
- Prep Time: 20
- Cook Time: 30
- Category: Dessert
- Method: baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 90
- Sugar: 8 g
- Sodium: 60 mg
- Fat: 4 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 1.5 g
- Carbohydrates: 13 g
- Protein: 1 g
- Cholesterol: 15 mg
Keywords: snickerdoodle cookies, cookie recipe, dessert