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Snickerdoodle Cookies

These delightful Snickerdoodle cookies are soft, chewy, and rolled in a heavenly blend of cinnamon and sugar, making them a perfect treat for any occasion.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Dough Ingredients
  • 1 cup unsalted butter, softened Make sure the butter is at room temperature.
  • 1.5 cups granulated sugar Used for the dough.
  • 2 large eggs
  • 2.75 cups all-purpose flour Add more if you prefer thicker cookies.
  • 2 teaspoons cream of tartar Provides the characteristic tang and chewiness.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt
Cinnamon-Sugar Coating
  • 3 tablespoons granulated sugar For rolling.
  • 3 tablespoons ground cinnamon For rolling.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a couple of baking sheets with parchment paper.
  2. In a large mixing bowl, beat together the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 2-3 minutes.
  3. Crack in the two large eggs, mixing well until fully incorporated.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
  6. In a small bowl, mix together the remaining 3 tablespoons of sugar with the 3 tablespoons of cinnamon.
Baking
  1. Using your hands, roll the dough into 1-inch balls and then roll each ball in the cinnamon-sugar mixture to coat.
  2. Place the coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
  3. Bake for 8-10 minutes or until the edges begin to turn golden.
  4. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to wire racks to cool completely.

Notes

For best results, chill the dough for 30 minutes before baking. Store cookies in an airtight container at room temperature for up to a week or freeze for up to three months.