Description
Soft, chewy, and tangy Classic Snickerdoodles rolled in cinnamon sugar. A simple, nostalgic recipe ready in under 30 minutes.
Ingredients
- 1 1/2 cups Granulated Sugar
- 2 3/4 cups All-Purpose Flour
- 1 cup Unsalted Butter, softened
- 2 teaspoons Pure Vanilla Extract
- 2 Large Eggs
- 1 1/2 teaspoons Cream of Tartar
- 1/2 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1/4 cup Granulated Sugar (for rolling)
- 1 1/2 Tablespoons Ground Cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
- In a large mixing bowl or stand mixer, cream the softened butter and 1 1/2 cups of sugar together on medium-high speed for 4-5 minutes until the mixture is very light and fluffy.
- Add the eggs and vanilla extract to the butter mixture, beating for another 1-2 minutes until smooth and creamy.
- Gradually mix in the flour, cream of tartar, baking soda, and salt on low speed just until combined. Do not overmix.
- In a small bowl, combine the 1/4 cup sugar and cinnamon. Shape the dough into small balls and roll them thoroughly in the cinnamon-sugar mixture to coat.
- Place dough balls on the prepared baking sheet. Bake for 9-11 minutes until edges are set but centers remain soft. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to 5 days to keep them soft.
- Prep Time: 18 min
- Cooling Time: 10 min
- Cook Time: 11 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 17g
- Sodium: 130mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 18mg
Keywords: Classic Snickerdoodles, snickerdoodle recipe, easy cinnamon cookies, homemade cookies