Snickerdoodle Cookies Recipe

Snickerdoodle cookies are a classic, soft and chewy treat, characterized by their rich cinnamon-sugar coating and slightly tangy flavor from cream of tartar. They are a simple yet delightful cookie that’s perfect for any occasion, whether it’s a family gathering, holiday celebration, or just a cozy treat with a cup of tea or coffee.

Ingredients:

• For the Cookies:
  • 2 3/4 cups all-purpose flour
  • 1 1/2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
• For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions:

1. Prepare the Dry Ingredients:
   • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
2. Make the Cookie Dough:
   • In a large mixing bowl, cream together the softened butter and 1 1/2 cups granulated sugar using an electric mixer or a hand whisk. Beat until the mixture is light and fluffy, about 2-3 minutes.
   • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
3. Combine Dry and Wet Ingredients:
   • Gradually add the dry ingredients (flour mixture) into the wet ingredients. Mix until fully combined, and the dough is soft but not sticky. If the dough seems too soft, you can refrigerate it for about 30 minutes to make it easier to roll.
4. Make the Cinnamon-Sugar Coating:
   • In a small bowl, mix together the 1/4 cup granulated sugar and 1 tablespoon ground cinnamon. This will be used to coat the dough balls.
5. Shape the Cookies:
   • Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
   • Roll the dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
6. Bake the Cookies:
   • Place the cinnamon-sugar coated dough balls on the prepared baking sheets, spacing them about 2 inches apart.
   • Bake for 8-10 minutes, or until the edges are set and lightly golden but the centers are still soft. Be careful not to overbake them, as they’ll continue to cook slightly on the baking sheet after removing from the oven.
   • Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Nutrition (Approximate per cookie, based on 24 cookies):

• Calories: 120
• Protein: 1g
• Fat: 6g
  • Saturated Fat: 4g
• Carbohydrates: 16g
  • Fiber: 0g
  • Sugar: 9g
• Sodium: 70mg