Description
Classic snickerdoodle cookies with a warm cinnamon flavor and a chewy texture, perfect for any gathering.
Ingredients
Scale
- 2 3/4 cups (358g) all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (168g) unsalted butter (softened to room temperature)
- 1 1/2 cups (310g) granulated sugar (plus an extra 3 tbsp for rolling)
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 1 tbsp ground cinnamon
Instructions
- Preheat your oven to 400°F (200°C) and line a darker cookie sheet with a silicone mat or parchment paper.
- In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and 1 1/2 cups of granulated sugar until light and fluffy, about 2 to 3 minutes.
- Incorporate the eggs one at a time, mixing well after each addition. Scrape down any sides of the bowl as needed.
- Add vanilla extract and blend until combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined; do not overmix.
- In a small bowl, combine the remaining 3 tablespoons of sugar with the ground cinnamon.
- Scoop tablespoons of cookie dough, roll them into balls, then roll in the cinnamon sugar mixture. Place on the prepared cookie sheet, leaving about 2 inches between each.
- Bake for 6-8 minutes, until the edges are set and just starting to brown.
- Let cool on the sheet for 2-3 minutes before transferring to a wire rack to cool completely.
Notes
For a dairy-free version, substitute the unsalted butter with coconut oil or a vegan butter alternative.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodle, cookies, dessert, cinnamon, baking