Description
A classic, soft and chewy snickerdoodle cookie coated in cinnamon‑sugar—perfect for any occasion.
Ingredients
- 1 cup unsalted butter (softened) or ½ cup butter + ½ cup butter‑flavored shortening
- 1 ½ cups granulated sugar
- 2 eggs (room temperature)
- 1 tablespoon vanilla extract or vanilla bean paste
- 2 ¾ cups all‑purpose flour
- 1 ½ teaspoon cream of tartar
- 1 teaspoon baking soda
- ⅛ teaspoon baking powder
- ½ teaspoon salt
- Cinnamon‑Sugar Mixture: ¼ cup granulated sugar + 1 tablespoon cinnamon
Instructions
- Preheat oven to 375 °F. Line baking sheets with parchment paper or silicone mats.
- In a large bowl, whisk together flour, cream of tartar, baking soda, baking powder, and salt.
- In another bowl, cream together butter (and shortening, if using) with sugar until smooth.
- Beat in eggs and vanilla on medium‑high until well combined (about 2–3 minutes).
- Gradually mix in the flour mixture on low speed until just combined; optionally refrigerate dough for 30 minutes.
- In a small bowl, combine cinnamon and sugar for coating.
- Using a cookie scoop, form dough into balls, then roll in the cinnamon‑sugar mixture.
- Place balls on prepared baking sheet; bake for 8–10 minutes, until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 2 minutes, then transfer to a wire rack to finish cooling.
Notes
- Store cooled cookies in an airtight container for up to 1 week.
- You can freeze unbaked dough balls (not rolled in sugar) for 2–3 months—flash freeze on a sheet before transferring to a freezer bag. Thaw in fridge or at room temperature, then roll in cinnamon‑sugar and bake.
- If cream of tartar is unavailable, substitute with 2 teaspoons of baking powder (instead of cream of tartar, baking soda, and baking powder).
- Do not over‑mix the dough to avoid dense cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 129 kcal
- Sugar: 9 g
- Sodium: 77 mg
- Fat: 6 g
- Saturated Fat: 2 g
- Carbohydrates: 17 g
- Protein: 1 g
- Cholesterol: 15 mg
