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Classic Snickerdoodle Cookies

A close-up of a stack of freshly baked Snickerdoodle cookies, coated in cinnamon sugar.
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Enjoy the comforting taste of fall with these easy-to-make classic snickerdoodle cookies. Perfect for satisfying your sweet cravings.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • For the Cinnamon-Sugar Coating:
  • 1/4 cup granulated sugar
  • 1 tablespoon ground cinnamon

Instructions

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
  3. Beat in the eggs one at a time, then stir in the vanilla extract.
  4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  6. In a small bowl, combine the 1/4 cup granulated sugar and cinnamon for the coating.
  7. Roll rounded tablespoons of dough into balls.
  8. Dip each dough ball into the cinnamon-sugar mixture, coating it completely.
  9. Place the coated dough balls onto the prepared baking sheets, about 2 inches apart.
  10. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
  11. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

  • For a chewier cookie, slightly underbake them.
  • You can store cooled cookies in an airtight container at room temperature for up to 3 days.

Nutrition

Find it online: https://www.unfoldrecipes.com/snickerdoodle-cookies-fall-recipe/