Description
A delicious and soft snickerdoodle cookie with a crumbly texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 3 1/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar (for coating)
- 1 tablespoon ground cinnamon (for coating)
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together butter, granulated sugar, and brown sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- In another bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix together the sugar and cinnamon for coating.
- Form dough into balls and roll in the cinnamon-sugar mixture.
- Place on ungreased baking sheets, spacing them apart.
- Bake for 10-12 minutes, until edges are lightly golden.
- Allow to cool on sheets for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For extra flavor, add vanilla extract.
- Chill dough for 30 minutes for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 20mg
Keywords: crumble snickerdoodle cookie