Description
Deliciously soft and chewy homemade snickerdoodles coated in cinnamon sugar.
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).
- In a large bowl, cream together the softened butter and 1 1/2 cups sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, combine the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the 3 tablespoons of sugar and 1 tablespoon of cinnamon.
- Roll the dough into balls and then roll each ball in the cinnamon sugar mixture.
- Place the coated dough balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, you can add a teaspoon of vanilla extract to the dough.
- Make sure not to overbake the cookies for a soft texture.
- Store in an airtight container to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: Homemade Snickerdoodles, Snickerdoodle Recipe, Cookie Recipe