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–+ servings

Snickerdoodle Cookies

These soft, chewy snickerdoodle cookies are rolled in warm cinnamon sugar and have a delightful tang from cream of tartar, making them a favorite for any occasion.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Use unsalted for better control of salt content.
  • 1.5 cups sugar
  • 2 large eggs Room temperature for better incorporation.
  • 2.75 cups all-purpose flour Spoon and level for accuracy.
  • 2 teaspoons cream of tartar Gives the classic snickerdoodle tang.
  • 1 teaspoon baking soda
  • 0.5 teaspoon salt Adjust if using salted butter.
For the Cinnamon Sugar Coating
  • 1 tablespoon ground cinnamon
  • 0.25 cup sugar For coating the cookie balls.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and arrange racks in the middle.
  2. In a large bowl, beat the softened butter and 1.5 cups sugar until smooth and fluffy, about 2 to 3 minutes.
  3. Add the eggs one at a time, mixing well after each addition.
  4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients into the creamed mixture until just combined; the dough should be soft and slightly tacky.
  6. In a small bowl, combine the remaining 0.25 cup sugar with 1 tablespoon ground cinnamon.
Baking
  1. Scoop or roll the dough into tablespoon-sized balls and roll each ball in the cinnamon-sugar until coated.
  2. Place the coated dough balls on ungreased baking sheets about 2 inches apart.
  3. Bake for 8 to 10 minutes, removing them when the edges look set but the centers are still slightly soft.
  4. Let the cookies rest on the baking sheets for a few minutes, then transfer them to wire racks to cool completely.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 75mgSugar: 8g

Notes

Store cooled cookies in an airtight container for up to 4 days. Dough can be frozen in balls for up to 3 months; bake from frozen, adding 1 to 2 minutes to the bake time.

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