Name: Snickerdoodle Cookies
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 24 cookies
Cuisine: American
Ingredients: 2 ¾ cups all-purpose flour; 2 teaspoons cream of tartar; 1 teaspoon baking soda; ¼ teaspoon salt; 1 cup unsalted butter, softened; 1 ½ cups granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; ¼ cup granulated sugar (for rolling); 2 tablespoons ground cinnamon (for rolling)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a medium bowl, whisk together the flour, cream of tartar, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and 1 ½ cups of granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
In a small bowl, mix together the remaining ¼ cup of granulated sugar and ground cinnamon for rolling.
Using a cookie scoop or a spoon, scoop out dough and roll it into 1-inch balls. Roll each ball in the cinnamon-sugar mixture until evenly coated.
Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart.
Bake in the preheated oven for 8-10 minutes, or until the edges are set but the centers are still slightly soft.
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Enjoy your freshly baked snickerdoodle cookies with a glass of milk or a cup of your favorite hot beverage.

Ingredients

Instructions

Nutrition Facts

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