Description
Delicious soft and chewy snickerdoodle cookies coated with cinnamon-sugar that evoke nostalgic feelings of childhood baking.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add in the eggs, one at a time, beating well after each addition.
- In another bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt.
- Gradually add the dry mixture to the butter mixture, mixing until just combined.
- In a small bowl, mix together the 3 tablespoons of granulated sugar and the tablespoon of ground cinnamon.
- Form the dough into balls about an inch in diameter and coat them in the cinnamon-sugar mixture.
- Place the dough balls on a baking sheet lined with parchment paper, spacing them 2 inches apart.
- Bake for 8-10 minutes until edges are golden and centers are soft.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for 30 minutes in warm weather to prevent spreading.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg