Description
Cinnamon snickerdoodle cookies are soft and chewy with a cinnamon-sugar coating.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons granulated sugar (for coating)
- 3 tablespoons ground cinnamon (for coating)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the butter and 1 1/2 cups sugar until smooth.
- Beat in the eggs one at a time.
- Mix in the flour, cream of tartar, baking soda, and salt.
- In a small bowl, combine the 3 tablespoons of sugar and 3 tablespoons of cinnamon.
- Shape dough into balls and roll in the cinnamon-sugar mixture.
- Place on baking sheets and bake for 8 to 10 minutes.
- Let cookies cool on the sheets for a few minutes before transferring to wire racks.
Notes
- For softer cookies, do not overbake.
- You can chill the dough for 30 minutes for a firmer texture.
- Store cookies in an airtight container.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 50mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: cinnamon snickerdoodle cookies