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Snickerdoodle Cookies

Snickerdoodle cookies are soft, chewy, and perfectly spiced with cinnamon sugar. Their delightful flavor and aroma make them a classic favorite for any occasion.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 4 People
Calories 110 kcal

Equipment

  • 1 oven
  • 2 baking sheets
  • 1 parchment paper
  • 2 mixing bowls
  • 1 electric mixer optional
  • 1 measuring cups
  • 1 measuring spoons
  • 1 cookie scoop optional
  • 1 wire rack for cooling

Ingredients
  

  • 2 ¾ cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (2 sticks)
  • 1 ½ cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ¼ cup granulated sugar (for rolling)
  • 2 teaspoons ground cinnamon (for rolling)

Instructions
 

  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
  • In a large mixing bowl, cream together the softened butter and 1 ½ cups granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract until well combined.
  • Gradually mix in the dry ingredients until just blended - do not overmix.
  • In a small bowl, combine ¼ cup granulated sugar with the ground cinnamon.
  • Scoop out tablespoon-sized portions of dough and roll them into balls. Roll each ball in the cinnamon-sugar mixture until fully coated.
  • Place the coated dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked; they will firm up as they cool.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Ensure that your butter is at room temperature for easier mixing.
For added flavor, consider sprinkling a pinch of salt on top of the cookies before baking.
These cookies can be stored in an airtight container at room temperature for up to a week.
You can freeze the dough balls for later baking—just bake them straight from the freezer, adding a couple of extra minutes to the baking time.