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Snickerdoodle Cookies

Delight in soft, chewy snickerdoodle cookies coated with cinnamon sugar, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dough
  • 1 cup salted butter (softened)
  • 1 1/3 cup granulated sugar
  • 1/3 cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 1/4 cups all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 teaspoons cream of tartar
  • 1/3 cup granulated sugar (for coating)
  • 1 1/2 tablespoons cinnamon

Method
 

  1. Preheat oven to 350°F (175°C). Prepare baking sheets with parchment or silicone mats.
  2. Beat softened butter and sugars until light and fluffy. Add eggs and vanilla, mix until smooth.
  3. In a separate bowl, whisk flour, baking soda, salt, and cream of tartar. Gradually mix into wet ingredients, avoiding overmixing.
  4. Shape dough into 1.5-2 inch balls, roll in cinnamon-sugar mixture, and place on baking sheets with space between.
  5. Bake for 9-11 minutes until edges are barely set. Immediately shape cookies by pressing edges inward for a round shape.
  6. Let cookies cool on the pan for 3-5 minutes, then transfer to a wire rack. While warm, coat with cinnamon-sugar for extra flavor.

Notes

Do not overbake for soft, chewy cookies. Shape cookies immediately after baking for best texture.