Description
Soft and chewy snickerdoodles rolled in cinnamon sugar with a signature tang from cream of tartar and a tender center in every bite.
Ingredients
Scale
- 2 3/4 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons cream of tartar
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar for coating
- 1 1/2 teaspoons ground cinnamon
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- In a bowl, whisk together flour, baking soda, cream of tartar, and salt.
- In a separate bowl, beat softened butter and granulated sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- Gradually add dry ingredients to the wet mixture and mix until just combined.
- In a small bowl, mix granulated sugar and ground cinnamon for the coating.
- Scoop dough into balls and roll each generously in cinnamon sugar.
- Place on prepared baking sheet, spacing evenly apart.
- Bake for 9 to 11 minutes until edges are set but centers remain soft.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Do not skip the cream of tartar as it gives the classic tang and soft texture.
- Remove from oven while centers are still slightly soft for chewy cookies.
- Store in an airtight container at room temperature for up to five days.
- Dough can be refrigerated for up to two days before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: snickerdoodles, cinnamon sugar cookies, soft chewy snickerdoodles, classic snickerdoodle recipe