Description
These Snickerdoodles are soft, chewy, and perfectly spiced with cinnamon. The cream of tartar gives them a tangy flavor and chewy texture, making them a favorite treat for any occasion.
Ingredients
- 1 cup salted butter, softened
- 1 and 1/3 cups granulated sugar
- 1/3 cup packed brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 and 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 3/4 teaspoon kosher salt
- 1 and 1/2 teaspoons cream of tartar
- 1/3 cup granulated sugar (for rolling)
- 1 and 1/2 tablespoons cinnamon (for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
- In a large bowl or stand mixer, beat the softened butter until smooth. Add the granulated sugar and brown sugar, and beat until light and fluffy.
- Add the eggs and vanilla extract, beating well after each addition.
- In a separate bowl, whisk together the flour, baking soda, kosher salt, and cream of tartar. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, mix the granulated sugar and cinnamon for rolling.
- Scoop dough into 1 and 1/2 to 2-inch balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 9-11 minutes, or until the edges are set and the centers are slightly soft.
- Immediately after baking, use a spoon to gently push the edges of the cookies toward the center to create a thicker, chewier cookie.
- Let the cookies cool on the baking sheet for 3-5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra flavor, try adding 1/4 cup unsweetened cocoa powder for a chocolatey twist.
- If you prefer a cinnamon roll flavor, swirl cinnamon-sugar filling into the dough before baking.
- To keep the cookies soft, slightly underbake them so that the centers remain soft after cooling.
- If using unsalted butter, add an extra 1/4 teaspoon of salt to the dough.
- The dough can be refrigerated for up to 24 hours before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 25mg
