Description
A soft and chewy snickerdoodle cookie with a delicious crumble texture.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 1/2 cups sugar
- 2 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 tablespoon cinnamon
- 1/4 cup sugar (for rolling)
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar.
- Add the eggs and mix well.
- In another bowl, combine the flour, baking soda, cream of tartar, and salt.
- Gradually add the dry ingredients to the wet ingredients.
- Chill the dough for 30 minutes.
- Roll the dough into balls and then coat in cinnamon sugar.
- Place on a baking sheet and bake for 10-12 minutes.
- Remove from the oven and let cool.
Notes
- Make sure butter is at room temperature.
- Do not overbake the cookies.
- For added flavor, you can mix in chocolate chips.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: crumble snickerdoodle cookie