Description
These soft and chewy Snickerdoodle Cookies are coated in cinnamon-sugar and filled with buttery flavor and a hint of tang from cream of tartar. Perfect for Christmas baking or cozy treats anytime!
Ingredients
- 1 cup unsalted butter, softened
- 1½ cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2¾ cups all-purpose flour
- 1½ teaspoons cream of tartar
- ½ teaspoon baking soda
- ¾ teaspoon salt
- ¼ cup granulated sugar (for coating)
- 1½ tablespoons ground cinnamon (for coating)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugar together for 4–5 minutes until light and fluffy.
- Add eggs and vanilla extract; mix until combined.
- Whisk together flour, cream of tartar, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to wet mixture; mix just until combined.
- Chill dough for 20–30 minutes.
- Combine ¼ cup sugar and 1½ tablespoons cinnamon in a small bowl.
- Roll dough into 1½-inch balls, then coat in cinnamon-sugar mixture.
- Place on baking sheets, gently flatten centers, and bake for 9–11 minutes until edges are set but centers soft.
- Cool on baking sheet for 3–5 minutes before transferring to a wire rack.
Notes
For best results, chill the dough before baking and don’t overbake. Double-roll in cinnamon-sugar for extra flavor. Store in an airtight container to keep cookies soft.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American