Classic Snickerdoodle Cookies
Make traditional, soft, and chewy snickerdoodles coated in cinnamon sugar for your holiday baking platter.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 36 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 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 3/4 cups all-purpose flour
- 2 tablespoons ground cinnamon (for rolling)
- 1/4 cup granulated sugar (for rolling)
Instructions
- Preheat your oven to 375 degrees F. Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups of sugar until light and fluffy.
- Beat in the eggs one at a time.
- In a separate bowl, whisk together the cream of tartar, baking soda, and salt. Gradually add this dry mixture to the butter mixture, mixing until just combined.
- Stir in the flour until a soft dough forms. Do not overmix.
- In a small, shallow dish, mix the 2 tablespoons of cinnamon and 1/4 cup of sugar for rolling.
- Roll the dough into 1-inch balls. Roll each ball thoroughly in the cinnamon-sugar mixture until fully coated.
- Place the coated balls about 2 inches apart on the prepared baking sheets.
- Bake for 8 to 10 minutes. The edges should be set, but the centers should still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For extra chewy cookies, chill the dough for 30 minutes before rolling.
- You can substitute brown sugar for half of the granulated sugar in the dough for a deeper flavor.
- This recipe makes about 3 dozen cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 14g
- Sodium: 65mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg