Description
Indulge in the sweet, cinnamon-sugar goodness of classic snickerdoodle cookies with this easy and delicious recipe.
Ingredients
Dough:
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
Rolling Mixture:
- ¼ cup granulated sugar
- 1 tablespoon ground cinnamon
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C) and line baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then add the vanilla extract.
- Mix dry ingredients: In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until a soft dough forms.
- Prepare rolling mixture: In a small bowl, mix the ¼ cup sugar and cinnamon.
- Roll and coat: Roll the dough into 1½-inch balls and coat each in the cinnamon sugar mixture. Place the dough balls on the baking sheets.
- Bake: Bake for 8 to 10 minutes, or until the edges are lightly golden and the centers are soft. Let cool before transferring to a wire rack.
Notes
- For chewier cookies, slightly underbake and let them finish setting on the baking sheet.
- Store in an airtight container for up to a week.
