Snickerdoodle Cookies
Delightfully soft and cinnamon-dusted Snickerdoodle Cookies that are easy to whip up on a weeknight, loved by kids and adults alike.
Ingredients
Cookie Ingredients
- 1 cup unsalted butter, softened Should be soft enough to press a finger in.
- 1.5 cups granulated sugar Used for both the dough and the rolling sugar.
- 2 large eggs Add one at a time for best texture.
- 2.75 cups all-purpose flour Measure by spooning into the cup.
- 2 teaspoons cream of tartar Essential for classic Snickerdoodle texture.
- 1 teaspoon baking soda Works with cream of tartar.
- 0.25 teaspoon salt Balances sweetness.
Cinnamon Sugar Coating
- 1 tablespoon ground cinnamon
- 3 tablespoons granulated sugar For rolling the cookie dough.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) with racks in the middle.
- In a large bowl, cream together the softened butter and 1.5 cups of sugar until smooth.
- Beat in the eggs one at a time, ensuring the first egg is fully mixed before adding the second.
- Combine the flour, cream of tartar, baking soda, and salt; gradually blend into the creamed mixture.
- In a small bowl, mix together 1 tablespoon cinnamon and 3 tablespoons sugar for the rolling mixture.
Baking
- Roll the dough into balls and then roll in the cinnamon-sugar mixture.
- Place the balls on ungreased baking sheets and flatten slightly, leaving about 2 inches between each.
- Bake for about 8 to 10 minutes or until the edges are lightly golden.
- Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack.
Notes
For a richer flavor, consider browning the butter before mixing. Store cookies in an airtight container at room temperature for up to five days, or freeze for longer storage.
Nutrition
Serving: 1gCalories: 130kcalCarbohydrates: 20gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 10g
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