Snickerdoodle Cookies
Delightfully soft and chewy Snickerdoodle cookies rolled in cinnamon-sugar, perfect for creating joyful moments in the kitchen.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for rolling)
- 1 tablespoon ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and 1 ½ cups of granulated sugar until smooth and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the flour, cream of tartar, baking soda, and salt until well combined.
- Prepare a cinnamon-sugar mix by combining 3 tablespoons of sugar with 1 tablespoon of ground cinnamon.
- Shape the cookie dough into balls about 1 inch in diameter and roll them in the cinnamon-sugar mixture.
- Bake in the preheated oven for 8-10 minutes, or until the edges are lightly browned.
- Cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a chewier cookie, slightly underbake them. Store in an airtight container for up to a week or freeze for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Find it online: https://doughgirlbylea.com/snickerdoodle-cookies/