Snickerdoodle Cookies
Snickerdoodle cookies are a classic dessert that are known for their soft, chewy texture and distinctive cinnamon-sugar flavor. Here is a recipe for snickerdoodle cookies that yields about 24 cookies.
Equipment
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Baking sheets
- Parchment paper
Ingredients
- 1 cup unsalted butter softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons cream of tartar
- 3 cups baking soda
- 1 teaspoons baking soda
- 1/4 teaspoons salt
- 2 teaspoons granulated sugar
- 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream the butter and sugar until light and fluffy in a large mixing bowl. Add in the eggs and vanilla extract, and mix until well combined.
- In a separate mixing bowl, whisk together the flour, cream of tartar, baking soda, and salt. Slowly add the dry ingredients to the wet ingredients, mixing until a dough forms.
- In a small bowl, mix together the 2 tablespoons of sugar and the cinnamon. Scoop spoonfuls of the dough into the cinnamon-sugar mixture, rolling to coat. Place the cookies onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Bake the cookies for 8-10 minutes or until they are golden brown around the edges. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy your delicious snickerdoodle cookies!