Description
Indulge in the classic comfort of homemade Snickerdoodles, featuring soft and tangy centers with a sweet cinnamon-sugar coating. These timeless cookies are perfect for any occasion, delivering a nostalgic treat that’s as delightful to bake as it is to eat.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
¼ cup granulated sugar (for rolling)
1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 ½ cups of sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- In a small bowl, mix the ¼ cup of sugar and ground cinnamon.
- Shape the dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Place the dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For a chewier texture, slightly underbake the cookies.
If you don’t have cream of tartar, substitute it with baking powder.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 36 cookies
- Calories: 90 kcal
