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Snickerdoodle Cookies

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Delightful Snickerdoodle Cookies with a soft, chewy interior and crisp edges, coated in cinnamon-sugar.

Ingredients

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  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1/2 cup brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Whisk together the flour, cream of tartar, baking soda, and salt in a bowl.
  3. Cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Incorporate the eggs one at a time, then stir in the vanilla extract.
  5. Combine the dry ingredients into the wet ingredients until just mixed.
  6. Prepare a mixture of 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon in a small bowl.
  7. Roll the dough into balls and coat them in the cinnamon-sugar mixture.
  8. Arrange the cookie balls on a baking sheet lined with parchment paper.
  9. Bake for 8-10 minutes until edges are lightly golden.
  10. Cool on a wire rack before enjoying.

Notes

Store leftover cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.

Nutrition

Find it online: https://delishrecipezbylucy.com/snickerdoodle-cookies/

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