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Snickerdoodle Cookies

Deliciously soft and chewy cookies rolled in cinnamon sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 100
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all-purpose flour
  • 2 tsp cream of tartar
  • 1 tsp baking soda
  • 1/2 tsp salt
Wet Ingredients
  • 3/4 cup unsalted butter, room temperature
  • 1 1/2 cups sugar plus 3 tablespoons for rolling
  • 2 large eggs
  • 1 1/2 tsp vanilla extract
For Rolling
  • 1 tbsp ground cinnamon

Method
 

Preparation
  1. Preheat your oven to 400°F and prepare a dark cookie sheet with a silicone baking mat or parchment paper.
  2. In a medium-sized bowl, combine the flour, cream of tartar, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy (about 2-3 minutes).
  4. Add the eggs one at a time, mixing until just combined after each addition, scraping the bowl as needed.
  5. Mix in the vanilla extract.
  6. Gradually add the dry ingredients and mix until fully incorporated.
Rolling and Baking
  1. In another small bowl, mix the remaining 3 tablespoons of sugar with the cinnamon.
  2. Scoop tablespoon-sized balls of dough and roll each in the cinnamon-sugar mixture.
  3. Place rolled dough balls about 2 inches apart on the prepared cookie sheet.
  4. Bake for 6-8 minutes, until the edges are just golden.
  5. Let them sit on the baking sheet for 2-3 minutes before transferring to a cooling rack.

Notes

For a thicker cookie, chill the dough for 30 minutes. Use room temperature butter for easier creaming. Don’t overbake; they will continue to cook as they cool.