Description

These classic chewy Snickerdoodles are soft in the center, slightly crisp around the edges, and full of cinnamon-sugar flavor. They’re quick to make, use simple pantry ingredients, and are a must-have for any cookie lover. Perfect for holidays, bake sales, or anytime you’re craving a sweet treat!

Ingredients

For the Dough:

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
2 large eggs
1 teaspoon vanilla extract

For the Cinnamon-Sugar Coating:

1/4 cup granulated sugar
1 1/2 tablespoons ground cinnamon

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Instructions

Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
In a medium bowl, whisk together flour, cream of tartar, baking soda, and salt. Set aside.
In a large bowl, beat the butter and sugar until light and fluffy, about 2-3 minutes.
Add the eggs and vanilla extract, mixing until well combined.
Gradually add the dry ingredients into the wet ingredients, mixing just until combined.
In a small bowl, stir together the cinnamon and sugar for the coating.
Scoop dough into 1 1/2-inch balls (about 1.5 tablespoons), then roll each ball in the cinnamon-sugar mixture.
Place on prepared baking sheets about 2 inches apart.
Bake for 9–11 minutes, or until the edges are set and the centers are slightly soft.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

Don’t overbake — the cookies will continue to set as they cool.
For thicker cookies, chill the dough for 30 minutes before baking.
You can freeze the dough balls before rolling in cinnamon-sugar and bake from frozen.

Nutrition

Serving Size: 1 cookie
Calories: 170
Sugar: 12g
Sodium: 90mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 24g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg