Description
Soft Snickerdoodle Cookies are chewy, buttery, and coated in a warm cinnamon-sugar blend. This easy recipe delivers tender, soft cookies with a crisp cinnamon crust, perfect for any occasion. Whether for a snack or holiday treat, these cookies satisfy every craving.
Ingredients
2¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
1 teaspoon vanilla extract
¼ cup granulated sugar (for coating)
1½ teaspoons ground cinnamon (for coating)
Instructions
1. Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper.
2. In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
3. In a large mixing bowl, beat the softened butter and 1½ cups sugar until light and fluffy.
4. Add eggs and vanilla extract to the butter mixture. Beat until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until the dough forms.
6. In a small bowl, stir together ¼ cup sugar and 1½ teaspoons cinnamon for the coating.
7. Scoop 1½ tablespoon-sized portions of dough and roll them into balls.
8. Roll each ball in the cinnamon-sugar mixture to coat completely.
9. Place the coated dough balls 2 inches apart on the prepared baking sheets.
10. Bake for 9–11 minutes or until the edges are set but the centers look soft and puffy.
11. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to 5 days.
Freeze baked cookies for up to 2 months. Thaw before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie