Description
These classic Snickerdoodle Cookies are perfectly soft, wonderfully chewy, and coated in a delightful cinnamon-sugar blend. They’re guaranteed to be your new favorite cookie!
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar, plus ¼ cup for coating
- 2 large eggs, room temperature
- 2 ¾ cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 tablespoons ground cinnamon, for coating
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- In a large bowl, cream together softened butter and 1 ½ cups granulated sugar until light and fluffy (2-3 minutes).
- Beat in eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
- Cover dough and chill for at least 30 minutes.
- In a shallow bowl, combine ¼ cup granulated sugar and 2 tablespoons cinnamon for coating.
- Scoop rounded tablespoons of dough, roll into balls, and coat generously in cinnamon-sugar.
- Place on prepared baking sheets, 2 inches apart.
- Bake for 8-10 minutes, until edges are set and centers are slightly soft.
- Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Prep Time: 20 mins
- Cook Time: 10 mins