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Soft Snickerdoodles

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Soft and chewy snickerdoodles rolled in cinnamon-sugar, embodying the nostalgic joy of baking.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour
  • 1 teaspoon baking soda
  • 2 teaspoons cream of tartar
  • 1 teaspoon salt
  • 3 tablespoons sugar (for rolling)
  • 1 tablespoon ground cinnamon (for rolling)

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream together the softened butter and sugar until smooth and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract until well combined.
  4. Combine the flour, baking soda, cream of tartar, and salt in another bowl. Gradually add it to the wet mixture, mixing until well combined.
  5. Mix together 3 tablespoons of sugar and 1 tablespoon of cinnamon in a small bowl.
  6. Roll the dough into small balls, about 1 inch in diameter, then roll each ball in the cinnamon-sugar mixture until fully coated.
  7. Place the dough balls onto ungreased baking sheets, ensuring enough space between each for spreading.
  8. Bake for 8-10 minutes, or until lightly golden around the edges.
  9. Allow cooling on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store leftover cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.

Nutrition

Find it online: https://pinrecipezbylinaa.com/soft-snickerdoodles-recipe/

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