Description
Soft and chewy snickerdoodle cookies with a delightful cinnamon-sugar coating, perfect for sharing.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1 1/2 cups sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Combine the flour, cream of tartar, baking soda, and salt; stir into the creamed mixture until just blended.
- Roll the dough into balls about 1 inch in diameter.
- In a small bowl, mix together the 1/4 cup sugar and cinnamon.
- Roll the balls in the cinnamon sugar mixture and place on ungreased baking sheets.
- Bake for 8 to 10 minutes, or until set but not too firm.
- Let cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Notes
Store in an airtight container at room temperature for up to a week. Freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American