Description
These easy Snickerdoodle cookies are soft, chewy, and bursting with classic cinnamon-sugar flavor – without the need for cream of tartar! Perfect for a quick dessert or baking with the kids.
Ingredients
– 2 1/4 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 1/2 cups granulated sugar
– 1 egg
– 2 teaspoons vanilla extract
– 2 teaspoons ground cinnamon
Instructions
1. – Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. – In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. – In a large bowl, cream the butter and 1 1/4 cups of the sugar until light and fluffy, about 2-3 minutes. Beat in the egg and vanilla until combined.
4. – Gradually mix the dry ingredients into the wet ingredients until just combined.
5. – In a small bowl, mix the remaining 1/4 cup sugar and the cinnamon.
6. – Scoop dough by the tablespoonful and roll into balls. Roll the balls in the cinnamon-sugar mixture to coat.
7. – Place the coated dough balls about 2 inches apart on the prepared baking sheets.
8. – Bake for 8-10 minutes, until the edges are set but the centers are still soft.
9. – Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
For chewier cookies, bake for the shorter time. For crispier edges, bake for the longer time. Store cookies in an airtight container for up to 1 week.
- Prep Time: 10
- Cook Time: 8
- Category: Dessert
- Method: Baking
- Cuisine: American