Old-Fashioned Snickerdoodles
Bake a batch of classic snickerdoodles, soft cinnamon-sugar cookies with a delightful tang and chewy center.
- Prep Time: 20 min
- Cook Time: 10 min
- Total Time: 30 min
- Yield: 3 dozen 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- For Rolling: 1/4 cup granulated sugar, 2 teaspoons ground cinnamon
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and 1 1/2 cups granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate medium bowl, whisk together the flour, cream of tartar, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- In a small bowl, combine the 1/4 cup granulated sugar and 2 teaspoons cinnamon for rolling.
- Roll rounded tablespoons of dough into balls. Then, roll each ball in the cinnamon-sugar mixture until evenly coated.
- Place the coated dough balls about 2 inches apart on the prepared baking sheets.
- Bake for 9-11 minutes, or until the edges are lightly golden and the centers are still soft.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Notes
- For an extra chewy cookie, slightly underbake them.
- Ensure your cream of tartar is fresh for the best texture and tang.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 40mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg