Description
Cinnamon snickerdoodle cookies are soft, chewy, and coated in cinnamon sugar.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 tablespoon ground cinnamon
- 1/4 cup granulated sugar (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and cream of tartar.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla to the butter mixture and mix well.
- Gradually add the dry ingredients to the wet ingredients.
- In a small bowl, mix 1/4 cup granulated sugar with ground cinnamon.
- Roll dough into balls and coat each ball in the cinnamon sugar mixture.
- Place cookies on a baking sheet lined with parchment paper.
- Bake for 10-12 minutes until edges are set.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- For chewier cookies, underbake slightly.
- Store in an airtight container for up to a week.
- You can add nuts or chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 80mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cinnamon snickerdoodle cookies, cookies, dessert, baking