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Soft Snickerdoodle Cookies

Soft Snickerdoodle Cookies

 

This recipe is perfect for baking with kids or creating a batch of sweet memories for yourself.

  • Total Time: 50 minutes
  • Yield: Approximately 36 cookies 1x

Ingredients

Scale

 

  • For the Dough:

    • 1 cup unsalted butter, softened
    • 1 1/2 cups granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 3/4 cups all-purpose flour
    • 2 teaspoons cream of tartar
    • 1 teaspoon baking soda
    • 1/4 teaspoon salt

  • For Rolling:

    • 3 tablespoons granulated sugar
    • 3 teaspoons ground cinnamon

Instructions

 

  1. Prepare the Dough: In a large mixing bowl, cream together the butter and 1 1/2 cups of sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract.
  2. Mix Dry Ingredients: In another bowl, whisk together the flour, cream of tartar, baking soda, and salt. Gradually add this mixture to the creamed ingredients, mixing well after each addition.
  3. Chill the Dough: Cover the dough and refrigerate it for at least 30 minutes to make it easier to handle.
  4. Preheat and Prepare: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper for easy cleanup.
  5. Shape and Coat: In a small bowl, combine the 3 tablespoons of sugar and ground cinnamon. Shape the chilled dough into 1-inch balls, then roll each ball in the cinnamon-sugar mixture to coat evenly.
  6. Bake: Place the dough balls 2 inches apart on the prepared baking sheets. Bake for 8-10 minutes, or until the cookies are set but still soft in the center.
  7. Cool: Let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes