Description
A cozy classic, these Snickerdoodle cookies are soft, tender, and infused with cinnamon, making them the perfect treat for any occasion.
Ingredients
Scale
- 1 cup butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 cup sugar (for rolling)
Instructions
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and 1 1/2 cups sugar until smooth.
- Beat in the eggs one at a time, mixing well after each addition.
- Stir in the flour, cream of tartar, baking soda, and salt, blending until the dough comes together.
- Roll the dough into small balls, and then coat them in a mixture of 1/4 cup sugar and 1 tablespoon cinnamon.
- Place the cookies on ungreased baking sheets, spacing them apart, and bake for 8 to 10 minutes, or until they are lightly golden around the edges.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
The dough can be made ahead of time and chilled in the fridge for up to 3 days. These cookies freeze well for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 90mg
- Fat: 6g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 30mg