Description
Deliciously soft and chewy snickerdoodle cookies, dusted with cinnamon-sugar for a warm, nostalgic treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and granulated sugar until smooth.
- Add the eggs, one at a time, mixing gently until fully incorporated.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add to the butter mixture without over-mixing.
- In a small bowl, mix additional sugar and ground cinnamon for coating.
- Roll the dough into balls about one inch in diameter and coat in the cinnamon-sugar mixture.
- Place the dough balls on ungreased cookie sheets and bake for 8 to 10 minutes until lightly golden.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to a week. Freeze for up to three months.
- Prep Time: 20
- Cook Time: 10
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 70mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 30mg