Soft and Chewy Snickerdoodle Cookies
Deliciously soft and chewy snickerdoodle cookies, combining the classic flavors of cinnamon and sugar, perfect for sharing and enjoying fresh out of the oven.
Ingredients
Cookie Dough
- 2 cups sugar Divided: 2 cups for the dough, plus 1/4 cup for rolling.
- 1 cup softened butter Ensure it is softened, not melted.
- 2 units eggs Large eggs are preferable.
- 2.5 cups all-purpose flour Can substitute with a gluten-free blend if necessary.
- 2 teaspoons cream of tartar Helps provide the classic texture.
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Cinnamon Sugar Coating
- 1/4 cup sugar
- 3 teaspoons cinnamon Adjust for a stronger flavor if desired.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large mixing bowl, cream together 2 cups of sugar, the softened butter, and the eggs.
- Add the flour, cream of tartar, baking soda, and salt. Mix until well blended.
- In a shallow plate or bowl, combine 1/4 cup of sugar and the cinnamon.
- Roll the dough into 1-inch balls, then roll each ball in the cinnamon sugar mixture.
- Place the coated dough balls several inches apart on ungreased cookie sheets.
Baking
- Bake for 8-10 minutes or until the cookies are firm.
- Enjoy your cookies warm, right out of the oven.
Notes
Store cookies in an airtight container at room temperature. They can last several days or be frozen for longer storage. Let cool completely before freezing.
Nutrition
Serving: 1gCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gSodium: 50mgSugar: 7g
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