Description
These irresistibly chewy snickerdoodle cookies are the perfect balance of soft, cinnamon-sugar sweetness, making them a must-have treat for any occasion.
Ingredients
For the Dough:
1 cup (2 sticks) unsalted butter, softened
1 1/4 cups granulated sugar
1/2 cup light brown sugar, packed
2 large eggs
2 teaspoons vanilla extract
2 3/4 cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
1/2 teaspoon salt
For the Cinnamon Sugar Coating:
1/4 cup granulated sugar
1 1/2 teaspoons ground cinnamon
Instructions
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
Beat in eggs one at a time, then mix in vanilla extract.
In a separate bowl, whisk together flour, cream of tartar, baking soda, and salt.
Gradually mix dry ingredients into the wet mixture until a soft dough forms.
In a small bowl, mix the cinnamon and sugar for coating.
Scoop dough (about 1.5 tablespoons per cookie), roll into balls, and coat in cinnamon sugar.
Place on prepared baking sheets about 2 inches apart.
Bake for 9–11 minutes or until edges are set and centers are puffy and soft.
Let cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Do not overbake—cookies will continue to set as they cool.
Chill the dough for 20–30 minutes for thicker cookies.
Store in an airtight container for up to 5 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
