These soft and chewy snickerdoodle cookies are the ultimate comfort treat! With a golden cinnamon-sugar coating and a melt-in-your-mouth texture, they are irresistible. Perfect for baking when you need a quick and delicious dessert!
Ingredients
- 1 cup salted butter (2 sticks)
- 1 and 1/3 cup granulated sugar
- 1/3 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
For Rolling:
- 1/3 cup granulated sugar
- 1 and 1/2 tablespoons cinnamon
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper or a silicone mat.
- In a large bowl, beat butter for a couple of minutes until smooth. Add both sugars and beat until light and fluffy.
- Add eggs and vanilla, beating until fully combined.
- In a separate bowl, mix flour, baking soda, salt, and cream of tartar. Slowly add to the butter mixture and beat until just combined—avoid overmixing.
- Shape dough into 1.5 to 2-inch balls using a cookie scoop or spoon.
- In a small bowl, combine sugar and cinnamon. Roll dough balls in cinnamon-sugar mixture.
- Place dough balls on the baking sheet, spacing them 2 inches apart.
- Bake for 9-11 minutes, until edges are set but the center remains slightly shiny.
- Immediately after baking, press the edges of the cookies towards the center for a thicker, chewier texture.
- Let cool for 3-5 minutes before transferring to a wire rack.
- For extra cinnamon flavor, dip the warm cookies in the remaining cinnamon-sugar mixture.
Freezing Tip: Freeze dough balls rolled in cinnamon sugar for up to 3 months. Bake straight from frozen, adding a couple of minutes to the baking time.
Enjoy your perfect snickerdoodles with a glass of milk! 🥛✨
Nutrition
- Calories: 147 kcal
- Carbs: 22g
- Protein: 2g
- Fat: 6g
- Saturated Fat: 4g
- Sugar: 12g
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