Description
Soft and chewy Snickerdoodle Cookies! These cookies are bursting with cinnamon flavor and are perfectly crisp on the edges and chewy in the center. They are easy to make and always a crowd-pleaser.
Ingredients
Scale
For the Cookie Dough:
- 1/2 cup butter
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 3/4 cups all-purpose flour
- 1 tsp cream of tartar
- 3/4 tsp cinnamon
- 1/4 tsp baking soda
- 1/4 tsp salt
For the Cinnamon Sugar Mixture:
- 1/4 cup sugar
- 2 tsp cinnamon
Instructions
- Line a baking sheet with parchment paper. Set aside. Mix the cinnamon sugar mixture in a small bowl and set aside.
- Cream together the butter, white sugar, and brown sugar in a large bowl using a hand mixer or stand mixer for about 1 minute, until light and fluffy. Beat in the egg and vanilla extract until well combined.
- Gradually add the all-purpose flour, cream of tartar, cinnamon, baking soda, and salt to the butter mixture. Mix until fully incorporated, ensuring to level the flour before adding it to the mixture.
- Scoop the cookie dough into balls, approximately 1 1/2 – 2 tablespoons in size. Roll each ball in the cinnamon sugar rolling mixture until coated evenly. Place the coated dough balls on the prepared baking sheet, spacing them about 2 inches apart. Chill the dough balls in the fridge for 30 minutes to 1 hour to help prevent spreading during baking.
- Preheat your oven to 350°F.
- Once chilled, bake the cookies in the preheated oven for 10-15 minutes, or until the edges are lightly golden brown. Remember, if you prefer chewy snickerdoodle, remove the cookies from the oven on the earlier side, as they will continue to firm up as they cool.
- Prep Time: 10 minutes
- Chilling Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 112
- Sugar: 10.3 g
- Sodium: 42.3 mg
- Fat: 4.1 g
- Carbohydrates: 17.6 g
- Fiber: 0.4 g
- Protein: 1.3 g
- Cholesterol: 17.9 mg