Description
This classic recipe for Snickerdoodle Cookies makes super soft, buttery cookies coated with cinnamon and sugar. They’re easy to make and are the best Snickerdoodles you’ll ever have!
Ingredients
COOKIE DOUGH
- 1 cup unsalted butter, room temperature
- 1 1/2 cups granulated sugar
- 2 3/4 cups flour, sifted
- 2 teaspoon cream of tarter
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs, room temperature
CINNAMON SUGAR TOPPING
- 2 tablespoons granulated sugar
- 2 teaspoon cinnamon
Instructions
1. Preheat oven to 375F. Line baking sheets with parchment paper and set aside.
2. In a medium-sized bowl, whisk together the flour, cream of tarter, baking soda and salt. Set aside.
3. In a large bowl, using a mixer, cream the butter and sugar until well combined (about 2 minutes). Mix in the eggs and mix until smooth. Add the dry ingredients to the sugar mixture gradually and mix until just combined. Chill dough for at least 30 minutes.
4. In a small mixing bowl, stir together the 2 tbsp sugar and 2 tsp cinnamon.
5. Take the dough out of the fridge and scoop out about 1 tablespoon per cookie. Roll each cookie into a ball and then roll each ball in the cinnamon sugar mixture to coat. Place the balls about 2 inches apart on the prepared baking sheets.
5. Bake 9-11 minutes, rotating the baking sheets halfway through. Remove from the oven and allow to cool on the baking sheets for 5 minutes and then transfer them to wire racks to cool completely.
Notes
- The nutrition information provided is an estimate. The calorie accuracy is not guaranteed.
- Store leftover cookies in an airtight container at room temperature for up to 3 days.
- Freeze baked cookies in an airtight container for up to 2 months.
Keywords: Snickerdoodles, Cookies, cinnamon, Christmas