Description
Soft and chewy Snickerdoodle Cookies coated in cinnamon sugar – a classic treat everyone loves.
Ingredients
1 cup unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
3 tablespoons granulated sugar (for coating)
1 tablespoon ground cinnamon (for coating)
Instructions
1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
2. Cream butter and sugar until light and fluffy.
3. Beat in eggs one at a time.
4. In another bowl, whisk flour, cream of tartar, baking soda, and salt.
5. Gradually mix dry into wet ingredients until dough forms.
6. Mix sugar and cinnamon for coating.
7. Roll dough into balls and coat with cinnamon sugar.
8. Place on baking sheet and bake 8–10 minutes.
9. Cool slightly before transferring to wire racks.
Notes
Store in an airtight container at room temperature up to 5 days.
Freeze baked cookies or dough balls for up to 2 months.
Slightly underbake for extra chewy texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 95mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg