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Classic Snickerdoodle Cookies

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Delicious, soft, and chewy cookies coated in cinnamon sugar, perfect for any occasion.

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
  • 3 tablespoons sugar
  • 3 teaspoons ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and granulated sugar until smooth and fluffy.
  3. Beat in the eggs, one at a time, ensuring they are well incorporated.
  4. Combine the all-purpose flour, cream of tartar, baking soda, and salt in a separate bowl.
  5. Gradually mix the dry ingredients into the creamed mixture.
  6. Mix the remaining sugar and ground cinnamon in a small bowl.
  7. Roll the dough into balls about 1 inch in diameter.
  8. Coat each dough ball in the cinnamon-sugar mixture.
  9. Place the coated dough balls on ungreased cookie sheets, spaced 2 inches apart.
  10. Bake for 8 to 10 minutes until the edges are golden and centers look set.
  11. Let the cookies cool on the sheets for a few minutes before transferring to wire racks.

Notes

Store in an airtight container at room temperature for up to one week. For longer storage, freeze the dough balls before coating them in cinnamon sugar.

Nutrition

Find it online: https://doughgirlbylea.com/snickerdoodle-cookies-4/

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