BEST Snickerdoodle Cookies Recipe
These Snickerdoodle Cookies are a delightful treat! Soft, chewy, and coated in cinnamon sugar, they're perfect for any occasion.
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons cream of tartar
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/4 cup granulated sugar for rolling
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and 1 cup of granulated sugar until light and fluffy, about 2-3 minutes.
- Beat in the large egg and 1 teaspoon of vanilla extract until well combined.
- In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 2 teaspoons of cream of tartar, and 1/2 teaspoon of salt.
- Gradually add the dry mixture to the wet mixture, mixing until just combined. Be careful not to overmix!
- In a small bowl, combine 1/4 cup of granulated sugar and 2 teaspoons of ground cinnamon for coating.
- Using a cookie scoop or your hands, form the dough into 1-inch balls and roll in the cinnamon-sugar mixture.
- Place the coated cookie balls on a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes, or until edges are lightly golden.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Equipment
- Mixing bowls
- Electric Mixer
- Cookie sheets
- Parchment Paper
- Measuring cups and spoons
- Cookie Scoop
Notes
- Store cooled cookies in an airtight container at room temperature for up to 1 week.
- Freeze unbaked cookie dough balls for up to 3 months and bake straight from the freezer.
- Warm cookies in the microwave for about 10 seconds for a fresh taste.