Description
A classic snickerdoodle cookie recipe that’s 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 large egg
- 1 teaspoon vanilla extract
- 1/4 cup granulated sugar (for rolling)
- 2 tablespoons ground cinnamon (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and cream of tartar.
- In another bowl, cream the butter and sugar until light.
- Add the egg and vanilla, mixing well.
- Gradually add the dry ingredients to the wet mixture.
- In a small bowl, mix the sugar and cinnamon for rolling.
- Form dough into balls and roll in the cinnamon sugar.
- Place on a baking sheet and bake for 10-12 minutes.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
- Ensure butter is softened for better mixing.
- Do not overbake for soft cookies.
- Store in an airtight container to maintain freshness.
- 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: 1g
- Cholesterol: 30mg
Keywords: snickerdoodle cookie recipes