Snickerdoodle Cookie Recipe
These soft, cinnamon-sugar delights melt in your mouth and are as cozy as a Sunday afternoon cuddle. A classic recipe that's perfect for any occasion.
Ingredients
- 1 cup unsalted butter room temperature
- 1 ½ cups granulated sugar
- 2 large eggs room temperature
- 2 ¾ cups all-purpose flour spooned and leveled
- 2 tsp cream of tartar key for that classic tang
- 1 tsp baking soda
- ½ tsp fine sea salt use kosher salt if you prefer coarser texture
- 2 tsp pure vanilla extract Madagascar vanilla for deeper flavor
- ¼ cup granulated sugar (for coating)
- 2 tsp ground cinnamon (for coating)
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with silicone mats or parchment paper.
- Beat the butter and 1 ½ cups sugar until light and fluffy.
- Mix in eggs one at a time, then stir in vanilla extract.
- Whisk together flour, cream of tartar, baking soda, and salt. Fold into wet mixture.
- Cover and chill dough in the fridge for at least 30 minutes.
- Roll dough into balls and coat in cinnamon-sugar mixture.
- Place balls on sheets and bake for 8–10 minutes.
- Let cookies rest before transferring to a wire rack.
Notes
Room-temperature ingredients ensure a smooth dough. For extra options, try variations like Pumpkin-Spice Snickerdoodles or Chocolate-Chip Cinnamon Sugar cookies.
Nutrition
Calories: 150kcal
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