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Classic Snickerdoodle Cookies

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Delightful and nostalgic snickerdoodle cookies, light, fluffy, and dusted with cinnamon sugar.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a small bowl, mix together the all-purpose flour, baking soda, and cream of tartar; set aside.
  3. Cream together the softened butter, granulated sugar, and brown sugar until smooth.
  4. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  5. Gradually blend in the dry ingredients until just combined; be careful not to overmix.
  6. In a separate small bowl, mix together 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon.
  7. Roll the dough into small balls, about 1 inch in diameter, then roll each ball in the sugar-cinnamon mixture until well coated.
  8. Place the coated balls on ungreased baking sheets and flatten them slightly using the bottom of a glass.
  9. Bake for 8 to 10 minutes or until the edges are lightly browned and the centers are set.
  10. Let the cookies cool on wire racks before indulging in these delightful treats.

Notes

For an extra twist, consider adding chocolate chips or nuts to the dough.

Nutrition

Find it online: https://doughgirlbylea.com/snickerdoodle-cookies-7/

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