Description
Soft, chewy snickerdoodle cookies coated in a delightful cinnamon-sugar mixture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/4 teaspoon salt
- 1/4 cup sugar (for rolling)
- 2 teaspoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, baking soda, cream of tartar, and salt; gradually blend this into the creamed mixture.
- In a small bowl, mix together the sugar and cinnamon for rolling.
- Roll the dough into balls, then roll the balls in the cinnamon-sugar mixture.
- Place them on ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 8 to 10 minutes, or until they are lightly browned.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
Notes
Make sure your butter is softened for easier mixing. You can add chocolate chips or nuts for a different twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 14g
- Sodium: 80mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg