Enjoy the ultimate snickerdoodle experience with these irresistibly chewy cookies! A tangy hint of cream of tartar and a generous cinnamon-sugar coating make these classic cookies a family favorite. Perfect for holiday baking or anytime you crave a sweet treat.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon (for coating)
- 1/4 cup granulated sugar (for coating)
Instructions
- Preheat Oven: Preheat to 375°F (190°C) and line baking sheets with parchment paper.
- Cream Butter and Sugar: In a large bowl, beat butter and 1 1/2 cups sugar until light and fluffy. Mix in eggs one at a time.
- Combine Dry Ingredients: In another bowl, whisk together flour, cream of tartar, baking soda, and salt. Gradually mix into the wet ingredients until just combined.
- Prepare Coating: In a small bowl, mix 2 teaspoons cinnamon and 1/4 cup sugar.
- Shape Cookies: Roll dough into 1 1/2-inch balls, then roll each ball in the cinnamon-sugar mixture to coat.
- Bake: Place cookies 2 inches apart on baking sheets. Bake for 8-10 minutes, until edges are set but centers are soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for the Best Snickerdoodles
- Use room temperature butter: Ensures the dough mixes evenly for chewy cookies.
- Don’t overbake: The cookies will continue to set as they cool.
- Double coat for extra flavor: Roll cookies twice in the cinnamon-sugar mixture for a thicker coating.
Nutrition (Per Cookie)
- Calories: 150
- Fat: 7g
- Saturated Fat: 4g
- Cholesterol: 30mg
- Sodium: 85mg
- Carbohydrates: 21g
- Sugar: 13g
- Protein: 2g
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