Snickerdoodle Cookies
Snickerdoodle cookies are a light textured cookie rolled in cinnamon sugar before baking. They are the perfect balance of buttery, sweet, and spiced!
Ingredients
Cookie Dough Ingredients
- 1 cup (2 sticks) butter, softened
- 1 ½ cups sugar
- 2 eggs
- 1 tsp vanilla
- 2 ¾ cups all-purpose flour
- 2 tsp cream of tartar
- 1 tsp baking soda
- ¼ tsp salt
Cinnamon Sugar Ingredients
- ¼ cup sugar
- 1 Tbsp cinnamon
Instructions
- Preheat the oven to 350° F. Line cookie sheets with parchment paper or silicone baking mats.In a large mixing bowl, beat the butter and sugar with an electric mixer on medium speed until light and fluffy for a couple minutes. Beat in the eggs and vanilla until combined, scraping sides as needed.
- In a separate bowl, combine the flour, cream of tartar, baking soda, and salt. Add half the flour mixture to the batter and mix on low until incorporated. By hand, stir in the remaining flour mixture until combined. The cookie dough will be very thick. Refrigerate if desired. Prepare the cinnamon sugar mixture by whisking the sugar and cinnamon together in a small bowl.
- Scoop the cookie dough into 1 to 1 ½ inch balls and roll in the cinnamon sugar mixture to completely coat. Repeat with all dough.
- Bake the cookies in the preheated oven for approximately 9-11 minutes or until lightly golden. Do not overbake. If cookies are spreading too much, increase oven temperature to 375° F for subsequent batches and bake 8-10 minutes. All ovens vary, so watch carefully to prevent overbaking the cookies.