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Snickerdoodle Cookies

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Soft and chewy Snickerdoodle cookies coated in a sweet cinnamon-sugar layer, perfect for any occasion.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 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 tablespoon cinnamon
  • 2 tablespoons sugar (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the flour, cream of tartar, baking soda, and salt; set aside.
  3. Cream together the softened butter, granulated sugar, and brown sugar until fluffy.
  4. Beat in the eggs one at a time, then stir in the vanilla extract.
  5. Gradually blend in the dry ingredients until just combined.
  6. In a small bowl, mix together the cinnamon and 2 tablespoons of sugar.
  7. Roll the dough into balls about 1 inch in size, then roll them in the cinnamon-sugar mixture.
  8. Place the rolled dough balls on an ungreased baking sheet. Bake for 8 to 10 minutes or until the tops are set.
  9. Let cool on the baking sheet for a few minutes before transferring the cookies to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them for about three months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/snickerdoodle-cookies-2/

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