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Snickerdoodle Cookies

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A warm and nostalgic recipe for soft, chewy snickerdoodle cookies with a delightful cinnamon-sugar coating.

Ingredients

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  • 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
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and 1 1/2 cups granulated sugar until smooth and fluffy.
  3. Beat in the eggs one at a time until fully incorporated.
  4. Combine the flour, cream of tartar, baking soda, and salt in another bowl; gradually mix this into the butter-sugar mixture.
  5. Mix the 1/4 cup granulated sugar and ground cinnamon in a small bowl.
  6. Roll the dough into small balls, about 1 to 1 1/2 inches in diameter.
  7. Coat each dough ball in the cinnamon-sugar mixture.
  8. Bake for 8 to 10 minutes or until lightly browned around the edges.
  9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store any leftover cookies in an airtight container at room temperature for up to a week. For long-term storage, freeze uncooked dough for up to three months.

Nutrition

Find it online: https://doughgirlbylea.com/snickerdoodle-cookies-2/

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