Description
A delightful recipe for snickerdoodle cookies that captures the essence of the snickerdoodle aesthetic.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3 tablespoons sugar (for coating)
- 3 teaspoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugar until smooth.
- Add eggs and vanilla, and mix well.
- In another bowl, combine the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture.
- In a small bowl, mix sugar and cinnamon.
- Shape the dough into balls and roll them in the sugar-cinnamon mixture.
- Place the balls on a baking sheet lined with parchment paper.
- Bake for 8-10 minutes or until edges are lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Store cookies in an airtight container.
- For softer cookies, do not overbake.
- Chill the 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: 9g
- Sodium: 80mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
Keywords: snickerdoodle, cookies, dessert, baking