Description
Indulge in these Chewy Snickerdoodle Cookies that are soft, buttery, and rolled in a delightful cinnamon-sugar coating. Perfectly balanced with a hint of tang from cream of tartar, these classic cookies melt in your mouth and are an irresistible treat for any occasion. Enjoy them fresh from the oven or as a delightful snack any time of day!
Ingredients
Cookies:
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon cream of tartar
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Cinnamon Sugar Coating:
2 tablespoons granulated sugar
1 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes. Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until a dough forms.
- In a small bowl, mix the 2 tablespoons of sugar and cinnamon for the coating.
- Scoop out tablespoon-sized portions of dough, roll into balls, and coat each one in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheet, spacing them 2 inches apart. Slightly flatten each ball with your palm.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
For added flavor, consider incorporating almond extract or a pinch of nutmeg into the dough.
Store leftovers in an airtight container at room temperature for up to one week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 18 cookies
- Calories: 120 kcal