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Snickerdoodle cookies: Discover the secret to perfection!

Snickerdoodle cookies
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Deliciously soft and chewy Snickerdoodle cookies coated in cinnamon sugar, perfect for any occasion.

Ingredients

Scale
  • 2 3/4 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/4 cup granulated sugar (for rolling)
  • 2 tablespoons ground cinnamon (for rolling)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together flour, cream of tartar, baking soda, and salt.
  3. In a separate bowl, cream together the softened butter and 1 1/2 cups sugar until light and fluffy.
  4. Add eggs and vanilla extract to the butter mixture and mix well.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. In a small bowl, combine 1/4 cup sugar and 2 tablespoons cinnamon.
  7. Roll the dough into balls and then roll each ball in the cinnamon-sugar mixture.
  8. Place the coated balls on a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  9. Bake for 8-10 minutes or until the edges are lightly golden.
  10. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • For chewier cookies, do not overbake.
  • Store cookies in an airtight container to maintain freshness.
  • These cookies can be frozen for up to 3 months.

Nutrition

Find it online: https://takerecipes.com/snickerdoodle-cookies-recipe-perfection/