Description
These irresistibly chewy Snickerdoodle cookies feature soft centers, lightly crisp edges, and a signature cinnamon-sugar coating. They’re warm, buttery, and full of nostalgic flavor — perfect for any time you crave a classic homemade treat.
Ingredients
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1 teaspoon ground cinnamon
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 2 teaspoons pure vanilla extract
- For rolling:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, cinnamon, and salt.
- In a separate large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, then mix in vanilla extract.
- Gradually add dry ingredients to the wet, mixing just until combined.
- In a small bowl, mix the rolling sugar and cinnamon.
- Shape dough into 1–2 inch balls, roll in cinnamon-sugar mixture, and place 2 inches apart on baking sheet.
- Bake for 8–10 minutes until edges are lightly golden and centers are still soft.
- Cool for 2 minutes on the sheet before transferring to a wire rack.
Notes
- Chill dough for 30 minutes if cookies spread too much.
- Underbake slightly for a chewier texture.
- Add chocolate chips or nuts for variety.
- Use cream of tartar for authentic Snickerdoodle flavor and texture.
- Freeze dough balls for up to 3 months and bake as needed.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
