Description
Soft and chewy snickerdoodle cookies rolled in cinnamon sugar for the perfect blend of sweet and spice. A classic treat that melts in your mouth.
Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar (for coating)
- 1 teaspoon ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, cream of tartar, and salt. Set aside.
- In a large bowl, beat the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, mixing until combined.
- Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms.
- In a small bowl, mix the 2 tablespoons of sugar and cinnamon for the coating.
- Scoop out tablespoon-sized portions of dough, roll into balls, and coat each one in the cinnamon-sugar mixture.
- Place the dough balls onto the prepared baking sheet, spacing them 2 inches apart. Slightly flatten each ball with your palm.
- Bake for 8-10 minutes or until the edges are set but the centers are still soft.
- Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake; cookies will continue to cook on the sheet after removing from the oven.
- Chilling the dough for 15-30 minutes can help prevent spreading.
- Store in an airtight container for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.3g
- Protein: 1.2g
- Cholesterol: 20mg
