Description
Unlock the secret to perfectly soft, tangy, and chewy snickerdoodle cookies with this easy-to-follow recipe. Get ready for a classic treat that melts in your mouth!
Ingredients
Scale
- 2 ¾ cups All-Purpose Flour
- 2 teaspoons Cream of Tartar
- 1 teaspoon Baking Soda
- ½ teaspoon Salt
- 1 cup (2 sticks) Unsalted Butter, softened
- 1 ½ cups Granulated Sugar (for dough)
- 1 large Egg, room temperature
- 2 teaspoons Vanilla Extract
- Coating: ¼ cup Granulated Sugar
- Coating: 2 tablespoons Ground Cinnamon
Instructions
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- Whisk together flour, cream of tartar, baking soda, and salt in a bowl.
- Cream softened butter and 1½ cups sugar until light and fluffy (2-3 minutes).
- Beat in egg and vanilla extract until well combined.
- Gradually add dry ingredients to wet, mixing on low speed until just combined.
- Cover dough and chill in the refrigerator for at least 30 minutes to 2 hours.
- Combine ¼ cup sugar and cinnamon in a shallow bowl for coating.
- Scoop 1-tablespoon dough balls, roll in cinnamon-sugar, and place on baking sheets.
- Bake 8-10 minutes until edges are set. Cool on sheets for 5 minutes, then transfer to a wire rack.
- Prep Time: 20 mins
- Cook Time: 8-10 mins