Description
Deliciously soft and chewy snickerdoodle cookies made with cinnamon and sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons sugar (for rolling)
- 3 tablespoons ground cinnamon (for rolling)
Instructions
- Preheat oven to 350°F (175°C).
- In a bowl, combine flour, baking soda, baking powder, and salt.
- In another bowl, cream butter and sugar until light and fluffy.
- Add eggs and vanilla; mix well.
- Gradually add dry ingredients to wet ingredients.
- In a small bowl, mix sugar and cinnamon for rolling.
- Shape dough into balls; roll in cinnamon-sugar mixture.
- Place on ungreased baking sheets.
- Bake for 8-10 minutes until edges are set.
- Cool on baking sheets for a few minutes before transferring to wire racks.
Notes
- Store in an airtight container.
- For extra flavor, add a pinch of nutmeg.
- Chill dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
Keywords: betty crocker snickerdoodle cookies, snickerdoodle recipe, cookie recipe