Description
Delicious fall-inspired snickerdoodle cookies with a hint of cinnamon.
Ingredients
Scale
- 2 3/4 cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 2 tbsp sugar for coating
- 2 tsp ground cinnamon for coating
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, cream of tartar, baking soda, and salt.
- In another bowl, cream together butter, granulated sugar, and brown sugar.
- Add eggs and vanilla to the butter mixture. Mix well.
- Gradually add the flour mixture to the wet ingredients.
- In a small bowl, combine 2 tbsp of sugar and 2 tsp of cinnamon.
- Shape dough into balls and roll in the cinnamon-sugar mixture.
- Place on baking sheets about 2 inches apart.
- Bake for 10-12 minutes until edges are golden.
- Let cool on baking sheets for a few minutes before transferring to wire racks.
Notes
- Store cookies in an airtight container.
- For a softer cookie, slightly underbake.
- Chill dough for 30 minutes for thicker cookies.
- Prep Time: 15 minutes
- Cook Time: 12 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: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: fall snickerdoodle cookies