Description
Delightful snickerdoodle cookies with a crunchy exterior and soft, chewy center, rolled in cinnamon-sugar for extra flavor.
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar (plus 3 tbsp for rolling)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 400°F and prepare a darker cookie sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the room-temperature butter and 1 1/2 cups of sugar together until light and fluffy—about 2 to 3 minutes.
- Add the eggs one at a time, mixing until fully incorporated after each addition. Scrape down the bowl sides, then add the vanilla extract and mix.
- Gradually mix in the dry ingredients until just combined.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon.
- Roll one tablespoon of cookie dough into balls, then roll in the cinnamon-sugar mixture.
- Place the dough balls on the prepared cookie sheet, leaving 2 inches of space between each. Bake for 6 to 8 minutes.
- Let the cookies sit for 2 to 3 minutes before transferring them to a cooling rack.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: snickerdoodles, cookies, dessert, cinnamon-sugar, tasty cookies