These snickerdoodles are the ultimate crowd-pleasers! Soft, chewy, and coated in a cinnamon-sugar mix, they have a slight tang from cream of tartar and a melt-in-your-mouth texture. Perfect for holiday baking or anytime you crave a classic, comforting cookie.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
For the Cinnamon-Sugar Coating:
- 2 tbsp granulated sugar
- 1 tsp ground cinnamon
Instructions
- Preheat Oven: Preheat to 375°F (190°C) and line baking sheets with parchment paper.
- Make the Dough:
- In a large bowl, beat butter and sugar together until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined.
- Prepare the Coating: Combine 2 tablespoons sugar and 1 teaspoon cinnamon in a small bowl.
- Shape and Coat: Roll dough into 1 1/2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Bake: Place cookies 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the edges are set but the centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips for Perfect Snickerdoodles
- Don’t skip the cream of tartar: It’s essential for the tangy flavor and chewy texture.
- Chill the dough: If the dough feels sticky, chill it for 20-30 minutes before shaping.
- Don’t overbake: The cookies should look slightly underdone when you remove them; they’ll set as they cool.
Nutrition (Per Cookie)
- Calories: 140
- Fat: 6g
- Saturated Fat: 4g
- Cholesterol: 25mg
- Sodium: 85mg
- Carbohydrates: 20g
- Sugar: 12g
- Protein: 1g
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