Description
Classic soft and chewy snickerdoodles rolled in cinnamon sugar with a perfectly tangy, tender center.
Ingredients
Scale
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/3 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1 tsp cream of tartar
- 1/2 tsp baking soda
- 1/4 tsp salt
- Cinnamon-Sugar Coating:
- 3 tbsp granulated sugar
- 1 tbsp ground cinnamon
Instructions
- 1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- 2. Cream the butter, granulated sugar, and brown sugar until light and fluffy.
- 3. Beat in the egg and vanilla until smooth.
- 4. In another bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- 5. Add the dry ingredients to the wet ingredients and mix until a soft dough forms.
- 6. In a small bowl, mix the cinnamon and sugar for the coating.
- 7. Roll tablespoon-sized balls of dough in the cinnamon-sugar mixture.
- 8. Place on the baking sheet, spaced 2 inches apart.
- 9. Bake for 9–11 minutes or until the edges are set but the centers look slightly soft.
- 10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- For extra chewy cookies, slightly underbake them.
- Chill dough for 20–30 minutes if it feels too soft to roll.
- Using cream of tartar is essential for the classic snickerdoodle tang and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 125
- Sugar: 10g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 18mg
Keywords: snickerdoodles, cinnamon cookies, chewy cookies, classic cookies