Snickerdoodle
These Snickerdoodle cookies are SO DELICIOUS! Soft, chewy, and dusted with cinnamon sugar, they're the perfect treat for any occasion!
Servings: 24 servings
Ingredients
- 1/2 cup unsalted butter softened
- 1 cup sugar plus 2 tablespoons divided
- 1 large egg room temperature
- 1/2 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon cream of tartar
- 1 teaspoon ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C).
- Line a cookie sheet with parchment paper.
- In a large mixing bowl, beat the softened butter and 1 cup of sugar together until light and fluffy.
- Add the large egg and vanilla extract to the butter-sugar mixture and beat until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, cream of tartar, and ground cinnamon.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- In a small bowl, combine the remaining 2 tablespoons of sugar with 1 teaspoon of ground cinnamon.
- Using a spoon or cookie scoop, portion out the dough and roll each ball in the cinnamon sugar mixture.
- Place the cookies on the prepared baking sheet, spacing them about 2 inches apart. Bake for 8-10 minutes.
- Remove from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a cooling rack.
Equipment
- Mixing Bowl
- Hand Mixer or Stand Mixer
- Cookie sheet
- Cooling Rack
- Spoon or cookie scoop
Notes
- Store cookies in an airtight container at room temperature for up to one week.
- Freeze cookies in a single layer for up to three months for longer storage.
- Chill dough for 30 minutes if it seems too soft before baking.