Description
These chewy snickerdoodles offer a perfect balance of soft, tender centers and a crisp cinnamon-sugar crust. Easy to bake and irresistibly delicious, they’re a classic treat for any occasion.
Ingredients
1 cup (2 sticks) unsalted butter, softened
1 ½ cups granulated sugar
2 large eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
2 teaspoons ground cinnamon (for rolling)
¼ cup granulated sugar (for rolling)
Instructions
1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
2. In a large bowl, cream together the softened butter and 1½ cups sugar until light and fluffy.
3. Beat in the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. In a small bowl, mix the 2 teaspoons cinnamon and ¼ cup sugar.
7. Scoop dough into 1.5-inch balls, then roll each ball in the cinnamon-sugar mixture until coated.
8. Place the coated dough balls on the prepared baking sheets, spaced about 2 inches apart.
9. Bake for 8-10 minutes or until the edges are set but the centers are still soft.
10. Remove from oven and let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze dough balls for up to 3 months and bake directly from frozen.
For extra chewiness, slightly underbake and let cookies cool on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 8–10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg