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Snickerdoodle Cookies

Snickerdoodle Cookies
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Classic Snickerdoodle Cookies with a tangy, sweet, and cinnamon-sugar coating.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • For the coating:
  • 1/4 cup granulated sugar
  • 2 teaspoons ground cinnamon

Instructions

  1. Preheat oven to 375°F (190°C).
  2. In a small bowl, combine 1/4 cup granulated sugar and 2 teaspoons cinnamon for the coating; set aside.
  3. In a large bowl, cream together softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  4. Beat in eggs one at a time, then stir in vanilla extract.
  5. In a separate medium bowl, whisk together flour, cream of tartar, baking soda, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Roll dough into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
  8. Place balls on ungreased baking sheets, about 2 inches apart.
  9. Bake for 8-10 minutes, or until the edges are set and the centers are still soft. Do not overbake.
  10. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For chewier cookies, slightly underbake them.
  • Ensure butter is softened but not melted for the best texture.
  • Cream of tartar is essential for the characteristic tangy flavor and chewy texture of snickerdoodles.

Nutrition

Find it online: https://www.masterthecook.com/snickerdoodle-cookies/